I cleaned my oven. I wish I could say that this is a regular thing, but it really isn’t. But with an oven full of caustic chemicals and a want for cake, this would normally be a recipe for disaster. Luckily, if you have a slow cooker; I have your back.
100gr room temperature unsalted butter
80gr light brown sugar
50gr golden syrup
20gr black treacle
160gr self raising flour
50gr fresh ginger, grated finely
1, First prep your slow cooker. Put two small saucers in the bottom and add a couple of inches of hot water. Turn the slow cooker onto high and put on the lid. Grease and line a seven inch silicone cake pan and set this to one side.
2, Put the butter, sugar, syrup and treacle in a medium saucepan and set over a low heat. Stir until the butter has melted with the sugars. Remove from the heat and let this cool.
3, Beat in the eggs, water and fresh ginger. Sift in the flour and stir through until you have a smooth batter. This will be fairly liquid.
4, Pour into your prepared cake tin and then loosely cover it with a sheet of foil.
5, Carefully, place in the slow cooker. It shouldn’t touch the sides or bottom or it will cook unevenly.
6, “Bake” for at least three hours before uncovering and checking it. It needs the initial long time in there undisturbed because you effectively lose all the heat if you take the lid off. Poke it with a skewer or with a sharp knife in the centre, and if it comes out clean then it’s ready. If it’s still a bit gooey, stick the lid back on for 30 minutes and test again.
7, Turn out the cake onto a wire cooling rack and leave to cool. Store in an airtight container.
Ginger Syrup (optional)
Simmer together 250ml of water with 3tbsp of caster sugar and 50gr chopped ginger until thick and caramelly in colour. Leave to cool and pour over the cake before serving.