These little ginger cakes are rich and spicy. They're also easy to make because they're based on a weigh-the-same recipe
The Recipe
Ingredients:
- 3 eggs - Weigh them in their shells
- Self raising flour - same weight as the eggs
- Sugar - same weight as the eggs (a mix of brown and white sugar - see below
- Soft butter or margarine - same weight as the eggs
- 1 Teaspoons baking powder
- 1 Teaspoon ground ginger
- 1 Generous dessert spoon of black treacle or molasses
Method:
Weigh the eggs in their shells - and take note of the weight - 188g in my case.
Preheat the oven to 180 C.
Weigh out the flour and sift it into a large bowl.
You don't absolutely need to sift it, but the cakes will be measurably lighter if you do - it's worth the effort.
Measure out all the other ingredients and add them to the bowl.
For the sugar, I used a 50/50 mix of white caster sugar and soft dark brown sugar - you can adjust this to get a richer or lighter cake, as long as the total weight of sugar is the same.
There's no need to mix the butter and sugar separately - everything goes in one bowl - just mix it together to a smooth batter with an electric beater.
For medium to large eggs, the mix should produce enough for about 12 muffin-sized cakes.
Alternatively, the batter can be put into a single 8 inch greased and lined cake tin.
Place the cakes in the oven and bake for 10 minutes - testing by inserting a toothpick - if it comes out clean, they're done - if not, give them another couple of minutes.
Allow the cakes to cool in the tin for at least 5 minutes before handling, then transfer them to a wire rack to cool completely.
Serve on their own, or with hot custard.
