Hi, I am Marie. Today, I will show you a way to prepare sticky ginger cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sticky ginger cake Recipe
Sticky ginger cake is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Sticky ginger cake is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have sticky ginger cake using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sticky ginger cake:
- Prepare Sticky ginger cake:
- Get 4 oz butter
- Prepare 3 oz light brown sugar
- Take 1 tbsp dark treacle or 1 oz dark brown sugar
- Take 2 eggs
- Make ready 4 oz cake/SR flour
- Take 1/2 tsp ground ginger
- Take 1 1/2 tsp mixed spice
- Make ready 3 piece stem ginger in syrup roughly chopped (you can buy this ready made in jars)
- Make ready Stem ginger in syrup:
- Take 9 piece ginger thinly peeled and about 1 inch across and blanched by dipping into boiling water for 20 seconds (do this 3 times with a couple of minutes in between)
- Take 2 oz granulated sugar
- Take 1/4 pints boiling water
Steps to make Sticky ginger cake:
- To make the stem ginger in syrup: put the sugar and boiling water in a small pan. Add the 9 pieces of ginger, bring back to the boil then simmer for 20 minutes. Add tablespoons of water if it reduces too far. Bottle, cool and refrigerate until needed. This is now preserved and will will keep for a few months after opening
- To make the cake: put butter and sugar into a mixing bowl and cream together.
- Beat in the dark treacle or dark brown sugar
- Add the eggs 1 at a time and beat then in until you have a smooth batter
- Sift the flour, ginger and mixed spice into the batter, then add ¾ of the stem ginger straight on top of the flour and fold in roughly. It’s ok for the batter to now be lumpy
- Pour the batter into a prepared loaf tin. I put a strip of greaseproof paper across as in the picture and lightly grease the sides. This makes it easy to lift out.
- Bake for 30 minutes at 180ºC
- Remove from oven and slowly drizzle syrup from the ginger jar over the top of the cake sprinkle over the remaining chopped ginger
- Lift from tin and cool on rack. Nice warmed up with custard, cream or ice-cream
So that’s going to wrap this up for this distinctive dish sticky ginger cake recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
