Smoky ginger cakes
75g unsalted butter
100g dark muscovado sugar
150g black treacle
2 large eggs, beaten
4 tbsp Welsh whiskey (we like Aber Falls)
2 tsp vanilla extract
180g self raising flour
2 tsp ground ginger
2 tsp Pure Sea Salt Smoked Over Oak
140g candied ginger, finely sliced (stem ginger works here too)
80g icing sugar
Our Pure Sea Salt Smoked Over Oak, and a healthy glug of Aber Falls Welsh whiskey give these little cakes a wonderful depth. We like individual cakes – this recipe makes 12 using a standard muffin tray – but you could also make one loaf cake using a standard 2lb (23cm) loaf tin if you prefer.
Heat the oven to 180C/fan 160C/gas 4. Grease and line a loaf tin or thoroughly grease the muffin tray.
Melt the butter and sugar in a pan on a low heat, once the sugar has melted pour the mixture into a large mixing bowl and leave to cool.
Meanwhile mix the flour, ground ginger and salt in a bowl.
Using a whisk, add the treacle to the butter and sugar mixture. Beat the egg mixture in a small amount at a time before adding 3tbsp whiskey, vanilla and most of the candied ginger (reserving a few pieces to decorate). Add the dry ingredients and slowly combine. Once mixed spoon the batter into the prepared tin, or distribute between the 12 muffin holes. Bake for 45 minutes or until a skewer inserted in the centre pulls out clean. If making smaller cakes, cook for 20 minutes.
Once the small cakes are baked, let them cool in their tins for about 10 minutes, then gently remove (you may need to run a small pallet knife around the inside of the tins to help ease the cakes out).
To make the icing, sieve the icing sugar into a bowl and combine with the reserved tablespoon of whisky and drizzle over the cakes, decorate with finely sliced candied ginger.
IMAGE + RECIPE: Elly Kemp