Black Ginger and Smoked Dulse Molasses Cake
This moist, sweet 'n' fiery cake gets an added warmth from Smoked Dulse.
Time 15 mins prep, 45 mins baking
"Everyone loves a sticky gingerbread. This is in memory of summer holidays by the sea staying on the Moray Firth, where we wore sand shoes and ate off green melamine plates.
Smoked Dulse fits brilliantly in here with sweet and complex flavours. I like to think it is adding a bit of goodness too."
Find more fab recipes like this in Xa Milne's The Seaweed Cookbook.
- 1 tablespoon Applewood Smoked Dulse flakes
- 175g butter
- 100g molasses or treacle (about 3 tablespoons)
- ¾ tablespoon ground ginger
- ½ thumb- size piece of fresh ginger, peeled and grated
- Half jar of stem ginger in syrup (make sure you finely chop or process the chunks)
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 200g self-raising flour
- 2 free range eggs, lightly beaten
- 160ml whole milk or cream
- Preheat the oven to 180°C/Gas 4.
- Melt the butter in a large saucepan very slowly until it just melts. Remove from the heat and add molasses, ground ginger, freshly grated ginger, the stem ginger and all of its syrup, plus the Smoked Dulse, cinnamon, baking powder and flour, in that order.
- Beat the eggs and stir into the mix. Finally, add the milk. A dark sloppy batter should be formed. Gently mix well.
- Line a large 2lb/900g loaf tin (25.75 x 12.75 x 6.75cm) with greaseproof paper and pour in your mix. Bake for 45 minutes. Serve hot, smothered in melting butter.