Jamie Magazine
By Andy Harris
Ingredients
500g plain flour, plus extra for greasing
4 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
250g treacle, golden syrup or light molasses
75g light brown sugar
125g unsalted butter, plus extra for greasing
200ml milk
1 tablespoon crème fraîche
1 orange
1 tablespoon brandy
2 large free-range eggs
TO SERVE
strawberries
golden rum
icing sugar
vanilla ice cream slab
Method
- Preheat oven to 180ºC/gas 4.
- Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.
- In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.
- Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.
- Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
- While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.
- When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.
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