Dark Ginger Cake by Kathryn Hawkins for Summer Harvest Cold Pressed Rapeseed Oil
This recipe has been created by food writer Kathryn Hawkins. Kathryn is a former cookery editor of the best-selling weekly magazine, Woman’s Own and is currently based in Scotland.
This ginger cake is a flavoursome, treacly and moist cake that’s suitable for a dairy free diet as rapeseed oil makes a great alternative to butter.
Our family has been farming the green hills of the Strathearn Valley Perthshire for over 130 years, the last 50 of them on Ferneyfold Farm just 10 miles north of Gleneagles between Perth and Crieff.
Everything we need to make the perfect bottle of Summer Harvest is found on Ferneyfold’s 400 acres – we grow all of our own crops, we press all of our oil and we watch every finished bottle leave by the same farm road we use to reach the barns and the fields.
Every bottle of Summer Harvest contains a little bit of Perthshire and a great deal of Ferneyfold love and attention.
Summer Harvest is a member of The Scottish Cold Pressed Rapeseed Oil Group which promotes a number of rapeseed oil producers across Scotland.
Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.
For more information visit www.scotrapeseedoil.co.uk or www.summerharvestoils.co.uk.
INGREDIENTS: Serves 8 – 10
125g treacle or molasses
125g golden syrup
125g dark brown sugar
125ml Summer Harvest Cold Pressed Rapeseed Oil
150ml soya milk
250g self-raising flour
½ tsp salt
2 tsp ground ginger
1 tsp ground mixed spice
60g crystallised ginger, finely chopped
Lemon juice
Icing sugar
METHOD
1 Preheat the oven to 180°C (350°F, gas 4). Grease and line a 1kg (2lb) loaf tin.
2 Put the treacle, syrup, sugar, oil and milk in a saucepan, and heat gently, stirring, until all the ingredients are melted together, but do not boil.
3 Sieve the flour, salt and
spices in a bowl, and make a well in the centre. Add the chopped ginger and gradually stir in the melted ingredients until well mixed.
4 Pour the mixture into the prepared tin and bake in the centre of the oven for around
1 hour until risen and firm to the touch, and a skewer, inserted into the centre, comes out clean. Leave to cool for 10 minutes, then turn on to a wire rack to cool completely. Wrap and store for 24 hours before cutting.
5 Drizzle with a lemon juice, sugar icing for extra zing
In association with Taste Communications.
www.tastecommunications.co.uk
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