published
in Recipes
Taken from w&h Eating Smart magazine - download your copy now
Ingredients
- 225g (8oz) dairy free baking margarine at room temperature
- 175g (6oz) light muscovado sugar
- 100g (4oz) black treacle
- 125g (5 1/2oz) golden syrup
- 300g (10oz) self raising flour
- 2tsp baking powder
- 1tbsp round ginger
- 4 free range eggs
- 4tbsp lactose free or soya milk
- 3 pieces stem ginger, finely chopped
For the topping:
- 3tbsp ginger syrup from the jar
- 2 pieces stem ginger, finely chopped
You will need:
- 30x25cm (12x9in) tray bake tin, lined with baking parchment
Method
Heat the oven to 180C, 160C fan, 350F, gas 4. Beat the margarine and sugar until light and creamy, then beat in the treacle and syrup. Add all the remaining cake ingredients and beat well until smooth. Pour into the prepared tin.
- Bake in the oven for about 40 minutes or until it is firm in the centre. Remove from the oven and allow to cool for 5 minutes. Drizzle the ginger syrup over the cake and top with the chopped ginger. Allow to cool completely then cut into squares.