Double ginger cake from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 15) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Elbea on October 05, 2020

    This recipe works really well, and could definitely be served warm from the oven as a dessert (custard, cream, or ice cream would be a lovely accompaniment)

  • joneshayley on May 03, 2018

    Surprisingly light airy cake. Absolutely delicious, with gingery depth of flavour. The whole family enjoyed this warm with cream and a cup of tea.

  • veronicafrance on January 02, 2017

    The mixture for this is amazingly sloppy, more like pancake batter than cake mix, but have faith. It did cook through in the 30 minutes advertised, and rose nicely. Haven't cut it yet (making it in advance of a social event), but the scraps I scraped off the tin after removing it taste good. I think all the fruit/ginger has sunk to the bottom though ...

  • emilyrf on February 03, 2016

    I tweaked and tweaked and tweaked this recipe (sorry Nigel!) and it still came out beautifully. I A) didn't use the sultanas (thanks trentendz) because I don't love sultanas in cakes, B) didn't use any stem ginger because they didn't have any at my local Waitrose (!), C) subbed in some black treacle for golden syrup because why not?, D) added 1/2 teaspoon of allspice, mixed spice, chinese 5 spice and 1/2 teaspoon grated fresh ginger into the butter/sugar mix. and then E) baked it in two loaf pans instead of a big square cake pan. And it tastes so good! I'm thinking about turning it into a layer cake this weekend, sandwiched with mascarpone and blood orange curd.

  • trentendnz on October 07, 2015

    Dosn't really need the sultanas.

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