Ingredients

• 115g Unsalted Butter
• 1 Egg
• 85g Stem Ginger
• 1 teaspoon Baking Soda
• 1 tablespoon Ground Ginger
• 1 ¼ teaspoons Ground Cinnamon
• 225g All Purpose Flour
• 1 teaspoon Mixed Spice
• 2 teaspoons Baking Powder
• 115g Muscovado Sugar
• 115g Treacle
• 115g Golden Syrup
• 250g Whole Milk
• 15g Crystallised Ginger
• 60g Water
• 55g Caster Sugar
• 40g Stem Ginger Syrup

Tools

• Oven
• Parchment paper
• Kenwood Chef
• Round pan - 20cm (8")
• Saucepan
• Saucepan
• Kenwood bowl - kenwood chef

Method

1. Line a clean round pan with parchment paper
2. Pre-heat oven - 160°C
3. Attach K Beater
4. Add baking soda, ground ginger, ground cinnamon, all purpose flour, mixed spice and baking powder to the Kenwood Bowl
5. Mix - 10 sec, Speed 2
6. Add unsalted butter, muscovado sugar, treacle and golden syrup to a clean saucepan
7. Heat until melted while stirring frequently - medium-high heat
8. Transfer content of saucepan to Kenwood Bowl
9. Add whole milk and egg to the Kenwood Bowl
10. Mix then scrape bowl - 1 min, Speed 4
11. Mix - 1 min, Speed 4
12. Then add stem ginger and crystallised ginger to the Kenwood Bowl
13. Mix - 30 sec, Speed 4
14. Transfer mixture to round pan
15. Bake - 1 hr, 160°C
16. Let cool
17. Add water, caster sugar, stem ginger syrup and ground cinnamon to a clean saucepan
18. Heat until boiling then reduce heat - medium-high heat
19. Simmer until thickened - 5 min
20. Invert the cake onto a wire rack ensuring that the base of the cake now becomes the top
21. Pour the syrup over the top and sides of the cake
22. Serve

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