Easy Ginger Cake

• 3 cups Plain Flour 350 g
• 1.5 cups Sugar (soft dark brown) 225 g
• 1/2 cup vegetable oil 100 g
• 2-3 tsp ground ginger
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch salt
• 4 tbsp black treacle / molasses
• 1 scant cup water (225 ml)
• ½- 1 tsp ground cinnamon (optional)
• ½-1 tsp ground all spice (optional)
• Dash chilli powder (optional)
• Handful dried dates or figs (optional)

Place all the ingredients into the food processor bowl, or mixer and whizz until you have a smooth golden brown batter. Pour into 8” square pan lined with greaseproof paper and bake at 180 C  or 355 F for about 35 – 40 mins until risen and a cocktail stick inserted into the middle comes out clean.

Notes

When weighing the treacle put the spoon into a jug on the scales, then zero them, use the spoon to dollop the treacle into the jug without scraping the spoon I then rezero the scales and weigh 225g of boiling water into the jug which will dissolve all the treacle which saves any sticky scraping for spoon to food processor bowl. As the recipe is so forgiving accurate measuring is really not necessary.

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