Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
400g Emmer Flour
100g Potato starch
350g Raw cane sugar
160g Water
140g Sunflower oil
5 large free range eggs
1 tea spoon ground cinnamon
1 tea spoon of orange essence oil
16g baking powder
a pinch of salt
It's very easy to make!
In a medium bowl whisk the eggs lightly and then add the water and sunflower oil and orange essence.
In a large bowl sift the flour, potato starch, sugar and cinnamon, baking powder and a pinch of salt. Slowly pour the liquid ingredients into the dry mixture and mix well.
Pour the butter into a 26cm cake ring tin and cook in the oven at 180 deg for about 45 minutes or until a skewer inserted in the cake comes out clean.
This cake has got quite a firm texture. For a softer texture try beating the eggs with the sugar.
You can also use White Spelt flour instead of Emmer.
Added by: Raffaella Ricca
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.