Ginger & Damson Cake
Damsons grow wild in many parts of the country and have long been associated with Irish food lore. They were first introduced to the county by monks during the Norman period.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
45
MINUTES
Ingredients
90g treacle
170g golden syrup
200g butter
80g light muscovado sugar
250g self raising flour
2 tsp ground ginger
100g porridge oats
2 tbs milk
2 eggs, lightly beaten
400g of damsons, stones removed and sliced
Method
1. Preheat your oven to 170ºC/gas mark 3
2. Grease a 10-inch round cake tin and line the base with a parchment disc.
3. Add the treacle, golden syrup, butter and sugar into a saucepan and heat gently over a very low heat until combined. Set aside.
4. Sieve the flour and powdered ginger together, stir in the porridge oats and set aside.
5. Stir the milk into the eggs.
6. Make a well in the centre of the dry ingredients and add the two other mixtures. Stir until combined into a batter.
7. Scoop the batter into your prepared tin and dot the damson slices on top.
8. Bake for about 45 minutes or until baked through.
9. Allow to cool in the tin.
