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