The Royal Touch: Ginger Cake

For the next five days, we are showcasing different recipes from The Royal Touch, a cookbook by Carolyn Robb, former personal chef to TRH The Prince and Princess of Wales, Prince William and Prince Harry. We are running a contest to win a copy of the cookbook, so keep an eye on our contest page!


One deep, round 18 cm (7 inch) cake tin

85 g or 3 oz stem ginger in syrup (this is 3 – 4 pieces )

55 g or 2 oz crystallised ginger (⅔ cup)

125 g or 4½ oz butter (1 stick + 1 Tbsp)

200 g or 7 oz golden syrup (½ cup)

45 ml or 3 Tbsp ginger syrup from the jar of stem ginger

125 g 4½ oz light muscovado sugar (⅔ cup)

2 free-range eggs

225 ml or 1 cup milk

225 g or 9 oz plain flour (2 cups)

5 ml or 1 tsp bicarbonate of soda

10 ml or 2 tsp baking powder

10 ml or 2 tsp ground ginger

5 ml or 1 tsp ground mixed spice

A pinch of paprika

A pinch of sea salt

For glazing the cake:

50 ml or 3 Tbsp golden syrup

2 pieces of stem ginger cut into paper thin slices


  1. Preheat the oven to 160ºC / 325ºF
  2. Line the base and sides of the cake tin (use a loose-bottomed, heavy gauge tin)
  3. Place the stem ginger and crystallised ginger into a food processor and process to a ‘paste.’ Alternatively, grate all the ginger finely
  4. Place the butter, golden syrup, ginger syrup, sugar and ginger paste in a heavy-based saucepan. Warm gently, to melt the butter. Stir continuously and do not let it boil. Leave to cool a little
  5. Beat the eggs and milk together and then add them to the warm mixture
  6. Sift together the flour, bicarbonate of soda, baking powder, spices and salt. Mix into the liquid and stir well to ensure that there are absolutely no lumps. Pour the mixture into the prepared tin
  7. Bake for 35 – 45 minutes. The top will become a lovely dark, rich colour. Insert a skewer into the centre of the cake, it will come out completely clean when the cake is cooked
  8. As soon as the cake comes out of the oven, glaze it with the golden syrup and place the fine slivers of stem ginger all over the top of the cake
  9. Leave to cool before removing from the tin
  10. When completely cold, store it in an airtight container and leave to mature for several days before eating

Keeps for up to two weeks

Pin It on Pinterest