CLAUDIA RODEN'S JEWISH GINGER CAKE
When my daughter goes to stay with her mother-in-law, Estelle
Boyers, in Sheffielcl, she tells me ofthe good things that await her
and Clive. Then I telephone Estelle and ask her for the recipes.
This ginger cake is one of them. It is rich and moist and quite
delicious, with a strong taste ofginger. Like the honey cake, it is
best made 3 days before you want to eat it, and it keeps a long
time.
- Claudia Roden
Method
2 eggs
150g (502) sugar
250ml (611 oz) light vegetable oil
250ml (fifl oz) golden syrup
1 - 2 teaspoons powdered ginger (I like it with the larger
amount)
1 teaspoon cinnamon
1/14 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
300g (l2oz) self-raising flour
250ml (4fl oz) warm water
l -2 tablespoons ginger marmalade (optional)
Method
Beat the eggs with the sugar until pale and creamy.
Then beat in the oil and the golden syrup (using the oily measuringjug for the syrup prevents it from sticking to the jug}.
Mix the ginger, cinnamon, baking powder and bicarbonate of soda into the Flour.
Then pour into the egg and syrup mixture gradually, alternating with the warm water, and beat vigorously to a smooth batter.
lf you like, beat in the ginger marmalade at the end.
Line a 23 - 2Scm (9 -l0 inch) diameter cake tin with greaseproof paper or foil brushed with oil and pour in the cake mixture.
Bake in a preheated 325oF l6O°C gas 3 oven for about l hour, or until firm and brown on top.
When my daughter goes to stay with her mother-in-law, Estelle
Boyers, in Sheffielcl, she tells me ofthe good things that await her
and Clive. Then I telephone Estelle and ask her for the recipes.
This ginger cake is one of them. It is rich and moist and quite
delicious, with a strong taste ofginger. Like the honey cake, it is
best made 3 days before you want to eat it, and it keeps a long
time.
- Claudia Roden
Method
2 eggs
150g (502) sugar
250ml (611 oz) light vegetable oil
250ml (fifl oz) golden syrup
1 - 2 teaspoons powdered ginger (I like it with the larger
amount)
1 teaspoon cinnamon
1/14 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
300g (l2oz) self-raising flour
250ml (4fl oz) warm water
l -2 tablespoons ginger marmalade (optional)
Method
Beat the eggs with the sugar until pale and creamy.
Then beat in the oil and the golden syrup (using the oily measuringjug for the syrup prevents it from sticking to the jug}.
Mix the ginger, cinnamon, baking powder and bicarbonate of soda into the Flour.
Then pour into the egg and syrup mixture gradually, alternating with the warm water, and beat vigorously to a smooth batter.
lf you like, beat in the ginger marmalade at the end.
Line a 23 - 2Scm (9 -l0 inch) diameter cake tin with greaseproof paper or foil brushed with oil and pour in the cake mixture.
Bake in a preheated 325oF l6O°C gas 3 oven for about l hour, or until firm and brown on top.
