Double Ginger Loaf Cake
1 hr 5 min.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and grease and line a loaf tin.
Combine the dry ingredients in a large mixing bowl.
Pour the milk into a measuring jug and crack in the egg, then whisk with a fork to amalgamate.
Pour the liquid ingredients into the dry ingredients, stirring with a wooden spoon. The batter should remain somewhat lumpy – do not whisk until smooth. Add the stem ginger to the batter and stir in.
Pour into the loaf tin and bake in the oven for about 45 minutes or until an inserted skewer comes out clean. Remove to a wire rack and allow to cool.