Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sticky ginger cake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Sticky ginger cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Sticky ginger cake is something that I have loved my entire life. They are nice and they look wonderful.
If you can, wrap and keep this tea time treat for a few days before eating - its stickiness will develop as it matures. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sticky ginger cake using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sticky ginger cake:
- Prepare Sticky ginger cake:
- Take 4 oz butter
- Get 3 oz light brown sugar
- Get 1 tbsp dark treacle or 1 oz dark brown sugar
- Prepare 2 eggs
- Make ready 4 oz cake/SR flour
- Make ready 1/2 tsp ground ginger
- Make ready 1 1/2 tsp mixed spice
- Make ready 3 piece stem ginger in syrup roughly chopped (you can buy this ready made in jars)
- Take Stem ginger in syrup:
- Make ready 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)
- Make ready 2 oz granulated sugar
- Get 1/4 pints boiling water
Learn how to make Sticky Ginger Cake. Easy ginger cake - this one bowl sticky vegan ginger cake is so quick and easy to make and tastes amazing; it is the best ginger cake (vegan or otherwise) I have ever eaten! Sticky chocolate and ginger syrup sponge. The cake keeps for up to a week wrapped in clingfilm and stored in an airtight container.
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
Note The cake is best kept for a few days before cutting. The former tend to deploy substantial amounts of treacle, as in Geraldene Holt, Mr Bower and Constance Spry's. Black treacle, golden syrup and crushed honeycomb make this layered sticky ginger cake a seasonal showstopper for bonfire night. Whip stem ginger and cinnamon into cream for the gorgeous filling and. Grease and line cake loaf tin.
So that is going to wrap this up for this exceptional food sticky ginger cake recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
