04/09/2025
With a breakfast spread for champions served daily in Fratelli, our freshly baked breads are a crowd favourite in the morning. Gavin demonstrates how to bake the tastiest Ginger Cake so you can take a little piece of Roe Valley Resort home with you!
Recipe
1kg self raising flour
1kg caster sugar
5 tsp ground ginger
5 tsp bicarbonate soda
270g Butter
5 whole eggs
10 tbsp of treacle
1200ml hot water
Method
Step 1
Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
Step 2
Put the flour, bicarbonate of soda into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Step 3
Put the sugar, treacle and water in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
Step 4
Add the ground ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes–1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out.
(To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
