Ginger and Ale Sponge Squares

Ginger and Ale Sponge Squares

Ginger and Ale Sponge Squares


150ml pale ale

175g molasses sugar

1 tsp bicarbonate of soda

200g self-raising flour

4 heaped tsp ground ginger

3 large eggs

100g golden caster sugar

125ml groundnut oil

3 balls stem ginger, finely sliced + 3 tbsp ginger syrup


– slowly bring ale and molasses to the boil in a small saucepan until sugar is dissolved

– remove from heat, stir in bicarbonate of soda and leave to cool (about 30mins)

(grease a 23cm, 4cm deep square tin and preheat oven to 160*c)

– in a large bowl, whisk together eggs, caster sugar and oil, the sift in flour and ground ginger and stir until combined

– pour in the ale and molasses mixture little by little and gently mix in

– pour mixture into your prepared baking tin and bake for 30-35 mins, until just firm to the touch

– once out of the over, run a knife around the edge to loosen any stuck edges, then drizzle over the ginger syrup and garnish with the chopped stem ginger

– cover the cake with cling film and leave to cool overnight-this will allow the ginger flavour to develop and the cake to become stickier

*try warming a piece for 20 seconds in the microwave, then serve with lightly spiced custard for a delicious dessert. 


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One comment

  1. Pingback: Ginger Bakes | Dine&Discover

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