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40 mins

Patisserie at Home
In the autumn there is nothing better than a slice of spicy, dense ginger cake and a cup of tea. This is a really warming cake that works just as well with chopped candied chestnuts in place of the ginger towards the end of the year. I use preserved ginger and honey in mine as well as a medley of spices to lift the humble cake to new heights. You will find something similar in French homes called ‘pain d’épices’. Delicious!

3 tablespoons apricot jam

Serves 6–8

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 148 projects » © 2023 Will Torrent / Ryland Peters & Small · Reproduced with permission. · Patisserie at Home by Will Torrent, published by Ryland Peters & Small and photography by Jonathan Gregson. Images copyright Ryland Peters & Small.
  • Step 1

    Preheat the oven to 160˚C (325˚F) Gas 3.

  • Step 2

    Put the butter, sugar, syrup, honey, treacle and orange zest in a saucepan over medium heat and cook until melted. Stir well, then remove from the heat and allow to cool slightly while you continue with the recipe.

  • Step 3

    Sift the flour into a mixing bowl and add the ground ginger, mixed spice, cinnamon, star anise and cloves and two-thirds of the chopped ginger. Mix together.

  • Step 4

    Add the cooled melted mixture, followed by the eggs and milk. Mix thoroughly with a wooden spoon.

  • Step 5

    Spoon the mixture into the prepared loaf pan and bake in the preheated oven for about 1 hour. The cake should be risen and deep golden brown.

  • Step 6

    For the glaze
    Put the jam, 2 tablespoons of the reserved ginger syrup, the honey and remaining chopped preserved ginger in a saucepan over low heat. Heat gently until it starts to bubble. Set aside until the cake has baked. It can be warmed up later if necessary.

  • Step 7

    Remove the baked cake from the oven, carefully tip it out of the pan and set it on a wire rack. Pour the hot glaze over it and serve warm.

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