Jamaican ginger cake

• unsalted butter↗120g g

  softened, plus extra for the tin

• plain flour↗285g g
• bicarbonate of soda↗1 tsp tsp
• baking powder↗1 tsp tsp
• mixed spice2 tsp tsp
• ground ginger↗1 tbsp tbsp
• light brown soft sugar↗200g g
• eggs↗2
• vanilla extract↗2 tsp tsp
• stem ginger syrup80ml ml

  (from a jar of stem ginger), plus extra for the top

• honey↗50ml ml
• coconut milk↗110ml ml

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g (2lb) loaf tin with baking parchment. Mix the flour, bicarb, baking powder, mixed spice, ginger and ½ tsp fine salt in a bowl.

2. 2

   In a separate bowl, tip in the butter and sugar and beat together using an electric whisk, until smooth and fluffy, 3-5 mins. Add the eggs, vanilla, stem ginger syrup, honey and coconut milk and beat until evenly mixed.

3. 3

   Tip in the dry ingredients and gently fold the batter until no streaks of flour remain, taking care not to overmix. Pour the batter into the prepared tin and bake on the middle shelf of the oven for 1 hr - 1 hr 20 mins, until a skewer inserted into the centre comes out clean. Remove and brush over a little stem ginger syrup. Leave in the tin until completely cooled, then serve in slices. Will keep in an airtight container for up to a week.