Improving on Perfection: the Best Ginger Cake Gets Better

Whilst I was making my prune, fig and apricot cake this morning, I made a ginger one to take to work. The first cake needed to be baked at 160ºC and I thought I’d take a risk and bake the ginger cake, which usually requires 45 mins or so at 180ºC at the lower temperature and see what happened. Well, I shall never bake it at 180ºC ever again. Normally it gets a little bit burnt on the top and sinks. But at 160ºC, baked for a little bit longer (about an hour), it is just perfect: no burning, no sinking, just an even more perfectly formed cake.

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