I really love ginger in any form. When I spotted a recipe for Swedish Ginger Cakes in Christmas Prima Makes magazine I knew I would have to make them for myself. I adapted the recipe slightly as I couldn’t find black treacle.
Ingredients to make Swedish Ginger Cake
175g light brown muscovado sugar
2 balls of stem ginger, chopped
1 tbsp of the syrup from the stem ginger
200g plain flour
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 tsp mixed spice
2 medium eggs
150 ml soured cream
How to make Swedish Ginger Cake
Melt the butter and sugar together with the stem ginger syrup in a saucepan. Set aside to cool down.
In a mixing bowl sift the flour, bicarbonate of soda, and the spices. Add in the stem ginger, eggs, cream and the cooled butter and sugar mixture.
Mix well and pour into 10 individual cake case, I used some mini Christmas baking cases from dotcomgiftshop. Top tip – don’t place the cake cases too close together in case they rise over the top and stick together!
Bake your cakes for 30-35 minutes at 170°C or 150°C for fan ovens. My little helper was able to finish them off for me.
To finish off your Swedish ginger cakes simply mix up some icing with icing sugar and water and spread over the top of the cooled cakes, decorate with pieces of stem ginger.
This is such a delicious recipe and makes a really yummy soft and spicy cake. They are also the perfect lunchbox size, so my son has been enjoying these for lunch!