The Best Warm Ginger Cake with Toffee Sauce in the World
I have called this cake recipe “The Best Ginger Cake with Toffee Sauce in the World” because if I ever need to look up a recipe, that is exactly the kind of thing I will google; “Best whatever recipe in the world” (“Best pancake recipe in the world” is a particular favourite, minus a whole lot of the sugar). How can you go wrong with the best of whatever in the world?
So this is a quick and easy cake recipe which is a fabulous, fast fix for a dinner party. It is also possible to have it all mostly ready to go (dry ingredients in a bowl, add the preprepared wet ingredients) and throw it into the oven while the guests are there.
You can read a bit more about it in my newsletter this Friday. (it’s free to sign up – I feel like a broken record saying this!).
The Best Warm Ginger Cake with Toffee Sauce in the World
For the Cake
60g chopped butter
1/2 cup of golden syrup
1 cup of flour
1 teaspoon of bicarb soda
1 heaped teaspoon of ground ginger
1 teaspoon of mixed spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice)
pinch of salt
1/2 cup of caster sugar
1/2 cup of milk
1 beaten egg
For the sauce:
200 g of brown sugar
1/2 cup of thick cream
125g butter, chopped
1/2 teaspoon of vanilla
Method:
Preheat oven to 170°c. Thoroughly grease a loaf tin and line the bottom with baking paper.
Place butter and golden syrup in a small saucepan and melt over a low heat, stirring. Set aside.
Sift flour, bicarb soda, spices, salt and sugar into a large mixing bowl.
Add beaten egg and milk and stir until smooth. Slowly add the warm syrup and butter mixture and mix until smooth.
Pour into the prepared tin and bake for 45 minutes or until a skewer inserted comes out clean.
Allow to cool in the tin for ten minutes before tipping out. Allow to cool for a further 20 minutes before slicing.
While the cake is cooling, bring the ingredients for the sauce to a boil in a small saucepan, stirring occasionally, then reduce heat and simmer for five more minutes.
Pour over slices of cake in bowls and top with whipped cream, or ice cream. Serve immediately.
Hi Claire,
I just wanted to let you know how much I am enjoying your small batch list. What a marvelous alternative to the yicky weirdness I sometimes find on the internet. I want to make your wonderful cake…I can almost taste it now! I am so inspired by the bits and pieces you’ve chosen, the illustrators and authors, the food, the music, the bedsheets! I find I save up the Small Batch list for a time when it is okay for me to fall down a rabbit hole and emerge an hour or so later with my brain fizzing and sparking with ideas! Thanks!
Eloise, (living in Ottawa, but dreaming about BC and Salt Spring from time to time)
(it’s november 18th !) and thank you for the latest small batch list claire. it’s warm and kind and familiar and i look forward to reading your mailings like a note from a friend! there’s always something inspiring on there. merci merci!
Sounds like a great cake! I love ginger and spices like cinnamon, cardamon and cloves. Love the illustration.