Ingredients

140g Unsalted butter
140g Soft light brown sugar
140g Black treacle
1 Orange zest, finely grated
1 Lemon zest, finely grated
2 Eggs
210g Plain flour – cake or soft flour if you can find
20g Ground ginger
5g Ground cinnamon
pinch Ground black pepper
pinch Salt
5g Bicarbonate of soda
170ml Milk

Jamaican Ginger Cake

Method

Place the butter, sugar and treacle into a large heavy bottomed saucepan and heat over a medium heat. Stir the mixture constantly until it has mixed well, the butter has melted and the sugar has dissolved. Remove from the heat and grate in the citrus zests. Allow the mix to cool for 10 minutes.

Sieve the flour with bicarbonate and add the spices and salt into a bowl and mix in the cooled butter and sugar mix. Mix well to remove any lumps and gradually add in the eggs. Mix well for a minute and add the milk and again mix well to incorporate.

Pour the batter into an 18cm diameter greased non-stick cake tin with removable base.

Bake for 40 minutes in an oven preheated to 165ºC or until the sponge is cooked.
Allow the cake to cool and remove from the ring, serve with a dust of icing sugar and orange zest.