What better teatime treat than these delightful, decadent ginger sponge squares inspired by a man who once said ‘..there is barely anything that isn’t improved with the addition of ginger’s gentle heat.’ Yes, Mr Nigel Slater himself. We at Seasoned recommend using the fantastic Opies stem ginger in syrup for an indulgent, top notch bake.
250g self-raising flour
2 level tsp ground ginger
1 level tsp bicarbonate of soda
A pinch of salt
200g ginger jam/preserve
2 tbsp syrup from the ginger jar
4 lumps of Opies stem ginger in syrup(or if you’d prefer less of a spice kick then opt for 2 or 3 lumps)
125g light (or dark, but we prefer light) muscavado sugar
2 large eggs
Preheat the oven to 180°C/ gas mark 3 and line a square cake tin (around 20-22cm will do) with greaseproof paper
Place the flour, bicarbonate of soda, salt and all the spices into a large mixing bowl.
Warm the ginger jam/preserve and ginger syrups and butter over a low heat in a small saucepan. Once the Opies Stem Ginger have been finely chopped, add to the pan with the muscavado sugar.
Let the mixture bubble gently for a minute, giving it the occasional stir.
Break the eggs into a bowl, pour in the milk and beat gently.
Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be smooth and resemble a thick pancake batter.
Pour the mixture into the prepared, lined tin and bake for around 35-40 minutes or until a skewer pushed into the centre of the cake comes out fairly clean.
Leave the cake to completely cool before turning out, or unless you just cannot wait, carefully remove the cake from the tin and indulge! However, in this recipe, we are wanting to slice the cake into squares so cooling is vital.
When cool, slowly turn out the cake onto a large, flat surface and carefully judge measurements for creating squares.
If this recipe has inspired you to start baking, why not have a look at our baking courses!?