Traditional German Ginger Cake Recipe

There is something about the smell of ginger and spices that fill the house with the internal warmth one seeks during the cold, bitter, winter months.  And haven’t these last few weeks been bitter!  I believe the UK has had more snow than some of the East European countries famed for their skiing.  I’m no gourmet cake expert but I do love throwing everything in, stirring and baking making this recipe ideal.  Using a foil tin in place of a baking dish (only an option) also means there is little washing up!  I warn you, this is rich and for those who would prefer something a little lighter it may be best to omit 1/4 of the treacle in place of an extra 1/4 of golden syrup.  Enjoy with a mug of tea or strong coffee.

Traditional German Ginger Cake

Ingredients

150g butter

200g golden syrup

200g black treacle

125g dark muscovado sugar

2 tsp finely grated ginger

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp bicarbonate soda dissolved in 30ml warm water

250ml full-fat milk (do not use semi-skimmed or skimmed!)

2 eggs, beaten

300g plain flour

Instructions

Preheat the oven to 170 degrees Celsius (adjust for a fan oven) / Gas Mark 3

Grease a 30 x 20 x 5 cm foil tin

(Alternatively, line a roasting tin or ovenproof dish with baking parchment)

Melt the butter on a low heat in a saucepan

While the butter melts, add the sugar, syrup, treacle, fresh and ground gingers and cinnamon

Traditional German Ginger Cake

Take off the heat

Add the milk (this cools it slightly so the egg should not scramble)

Add the eggs and dissolved bicarbonate

Put the flour into a bowl and pour in the liquid ingredients

Traditional German Ginger Cake

Beat until well mixed

(The batter is not thick which makes the cake very sticky)

Pour the batter into the cake tin and bake for 45 minutes until risen

Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares

Traditional German Ginger Cake
The cake can also be stored whole in an airtight container for up to 2 weeks or be frozen for up to 3 months. Defrost thoroughly at room temperature for 3 to 4 hours and then cut into squares. Cut when desired.

Traditional German Ginger Cake

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About Charlotte J

Graduate, journalist, blogger and follower of all things media.