Food and Travel Magazine | Ginger swirl cake with white and dark…

Ingredients

• 235g unsalted butter
• 2tsp plain flour
• 200g muscovado sugar
• 50g black treacle
• 150g golden syrup
• 100g egg (approx. 2 medium eggs), lightly beaten before weighing
• 300ml whole milk
• 220g stem ginger slices in syrup, cut into matchsticks, plus 50ml syrup from the jar
• 365g self-raising flour
• 1tsp sea salt
• 3tsp ground ginger
• 1/2tsp ground cinnamon
• 1/2tsp bicarbonate of soda
• 800g good-quality white chocolate
• 150g good-quality dark chocolate
• 100ml grapeseed oil