Jamaica Ginger Cake


This cake is a tag naughty, but we love Anna's Jamaica cake... 


Preheat the oven to 170c.

Put the brown sugar and the egg in a food processor or mixer and mix up till pale and fluffy, I use an electric whisk and a very large bowl but a mixer or food processor are perfect. Next add the golden syrup, the black treacle, the milk and the olive oil and whizz up till thoroughly mixed then tip in the dry ingredients. Mix for about a minute and then  pour into the bundt tin. Bake for about 40 minutes or until a skewer comes out clean. Great warm with dairy free vanilla ice cream like Swedish Glace. Or iced with vanilla icing. Recipe at the end of the {honey cake}recipe.

Lastly, this cake could also be cooked with chopped nuts in it if you like a bit more texture. Just put 150g of chopped nuts into the mixture just before you put it in the baking tin.

My Primrose Hill Kitchen

A dark, dense, slightly sticky on the outside sponge cake made with lots of black treacle and fragrant with spices. It has a great texture as well as a great taste, and you don’t miss the dairy at all. The cake gets nicer over the next few days after baking and gets slightly sticky on the outside and the flavours mature.  It’s dairy free heaven...but shhh you don’t have to tell anyone. 
— Anna, Primrose Hill Kitchen


Serves 8

225g self raising flour or spelt flour with three teaspoons of baking powder 

1 teaspoon bicarbonate of soda

1 tablespoon of ground ginger 

1 teaspoon of ground cinnamon 

1 teaspoon of mixed spice

1/2 cup of light olive oil

115g of black treacle 

115g of golden syrup 

115g of soft dark brown sugar 

275 ml of full fat almond milk or a milk alternative that you prefer

1 medium egg or egg replacer for 1 egg(available in health stores)

1/4 teaspoon of salt

a little icing sugar for dusting (optional)

A bundt tin lightly oiled or sprayed with cake release spray