Rye gingerbread cake

Rye gingerbread cake

Roasting Tray Magic
Cooking time
35 mins
Faith Mason

Intensely gingery and fragrant, this cake is equally nice served with a cup of tea as it is eaten warm from the oven with a scoop of vanilla ice cream for dessert. The rye flour adds an extra flavour note to the scale, but it’s fine to substitute with plain flour if you don’t have any to hand.


Quantity Ingredient
200g plain flour
50g rye flour
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
1/4 teaspoon fine sea salt
120g unsalted butter, cut into very small pieces
180g golden syrup
180g black treacle
6 tablespoons syrup from a jar of stem ginger
1 large egg, lightly beaten
100g chopped stem ginger from a jar


  1. Preheat the oven to 180°C. Line a 30 x 20 x 5-cm roasting tray with baking parchment – you want it to come up and over the sides, so lightly butter the tray first to keep the paper in place.
  2. Whisk the flours, spices, bicarbonate of soda and salt together in a mixing bowl.
  3. Place the butter in a separate bowl or jug, add 100ml justboiled water and stir until melted. Add the golden syrup, treacle and ginger syrup, then stir in the egg.
  4. Whisk the wet ingredients into the dry to make a smooth batter, then fold in the chopped stem ginger. Pour into the prepared roasting tray, making sure the batter is evenly spread out.
  5. Bake for about 20 minutes, or until firm to the touch and an inserted skewer comes out clean. Leave in the roasting tray for a few minutes, then lift out onto a wire rack to cool using the overhanging baking parchment as handles.
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