- 245 g flour
- 65 g caster sugar
- ½ T bicarbonate of soda
- 1 T fresh ginger, grated
- Salt, a pinch
- 1 lemon, zested
- 100 g butter, plus extra for greasing
- 1 free-range egg
- ⅓ cup milk
- 1 vanilla pod, split and seeds scraped
- ¾ cup maple syrup
- Custard, for serving
Grease a 1-litre bundt cake tin and dust it lightly with flour. Combine the flour, caster sugar, bicarbonate of soda, baking powder, ginger, salt and lemon zest in a large bowl. Grate the butter into the flour mixture and mix well.
In a separate bowl, mix the egg, milk, vanilla seeds and 1 T maple syrup, adding more milk if necessary, until smooth. Fold into the dry ingredients. Pour most of the remaining maple syrup into the cake tin before adding the batter.
Cut a large piece of greaseproof paper into 3 squares large enough to overlap and cover the cake tin like a lid. Tie the paper tightly over it with string to prevent water from spilling into the batter while it’s steaming.
Place the tin in a saucepan of simmering water large enough to accommodate the tin, making sure the water only reaches halfway up the sides. Cover the saucepan with its lid and simmer for 1 hour. Keep an eye on the water level and top it up if you need to. (If too much water evaporates, the steam will not be sufficient.) Carefully remove the tin from the saucepan.
Allow the cake to cool slightly, then turn it out and serve it warm with custard and one last drizzle of maple syrup for extra shine.