Wholemeal Ginger Cake

Wholemeal Ginger Cake

Don't be over-generous with the marmalade, otherwise the cake will sink! Says Mary.


I say: First cake of the month! The smells are delicious throughout the whole of the kitchen.
I hope you are able to find wholemeal self-raising flour.


What do we need:

175 gr softened butter
350 gr golden syrup
120 gr granulated sugar
1 and a half level tablespoons orange marmelade
200 ml milk
175 gr self-raising flour
1 and a half level teaspoons ground ginger
1 and a half level teaspoons ground mixed spice
1/2 (half) level teaspoon bicarbonate of soda
175 gr wholemeal self-raising flour
3 large eggs, beaten 
( i always do this in a seperate bowl, so that if i drop an eggshell it is easily found). (Eggshells dropped in egg whites can be fished out by an eggshell, so the whites stay clean).


For the icing:

3 tablespoons of lemon juice
225 gr sifted icing sugar
Stem Ginger, to decorate (optional)



Notes on a pink post-it:
The batter is very thin! I was worried it wouldn't work or maybe i had put to much milk in!
I used Alufoil the last 15 minutes as the cake was getting very dark!




                                                              "Enjoy"