I originally meant to make this in a loaf tin as a classic ginger loaf cake, but as I didn’t have one to hand I used a 21cm spring-form cake tin instead which also works well. I love the combination of nutty wholemeal spelt with the golden syrup and ginger, creating a dense and sticky cake crumb due to the wholemeal nature of the flour.
For a slightly lighter texture you can substitute plain flour instead of the stoneground wholemeal spelt if you prefer.
It’s best eaten warm, and drizzled with hot caramel sauce. I use the sauce recipe from the cookbook on p. 267 from the Khorasan steamed pudding with popcorn brittle, and add vanilla ice cream to melt into it.
Preheat your oven to 170°C. Prepare a 21cm cake tin (or you can use a loaf tin) by greasing and lining it with baking parchment.
Melt the butter, golden syrup, sugar and salt together in a small saucepan. When thoroughly melted together so the sugar has dissolved, set to one side.
Combine the flour with the ginger, cloves and bicarbonate of soda using a hand whisk to distribute the ingredients evenly.
Add the golden syrup mix and stir through, and lastly add the beaten eggs until thoroughly combined. Pour the cake batter into the tin and bake for 45-55 minutes, until a metal skewer comes out clean.
Allow to cool in the tin for 5-10 minutes before transferring to a wire rack.
To make the caramel sauce, melt the sugar, salt and butter designated for the sauce in a small saucepan over a medium heat, to form a smooth paste. Add the milk, and turn up to a medium-high heat so that it starts to bubble. Wait until you have a thick caramel sauce – it should take around 3-5 minutes. You can re-heat this later if you need to prepare it in advance.
Serve the cake warm with caramel sauce and vanilla ice cream. It’s best eaten on the day of making, but can keep for a couple of days in an airtight container in a cool place.