Sticky, sticky stem ginger goes into our favourite ginger cake. It has to be grated first, which is a bit of a perilous job, as you push the squishy round balls of ginger down the grater, trying to save your own fingers at the same time. Then the trick is to try and dollop pinches of the grated stem ginger into the dry ingredients, so that they are well-distributed in the batter.
The other thing to remember when baking your cake, is to add the egg and don’t suddenly find it sitting alone on the work surface ten minutes after you’ve put the cake into the oven. The good news though, is that you can still stir the egg into the mix pretty well at this point and be rewarded with a perfectly good cake at the end of the baking time.
Or so I’ve heard.