Still on the ginger trail, I found another ginger cake recipe that calls for three different forms of ginger.
First is 100g of glace ginger that goes into the ginger bake, second is the two teaspoons of ground ginger that also goes into the bake and lastly is the ginger syrup that gets mixed with icing sugar to form the ginger icing drizzled over the cake.
This cake has a stronger flavour than the previous ginger cake as it has a higher content of black treacle and uses dark muscovado sugar.
This was quite a big traybake and I ended up with 24 pieces that were finished by the second day!
The Husband has commented though that he did not think it was as good as the other crumbles I have made. :)
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