Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sticky ginger cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Sticky ginger cake is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Sticky ginger cake is something that I’ve loved my entire life. They are nice and they look wonderful.
This recipe yields a dark and sticky ginger cake flavored with ground spices - a rich bitter-sweet dessert! 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.
To begin with this particular recipe, we must first 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:
- Make ready 4 oz butter
- Make ready 3 oz light brown sugar
- Take 1 tbsp dark treacle or 1 oz dark brown sugar
- Take 2 eggs
- Prepare 4 oz cake/SR flour
- Make ready 1/2 tsp ground ginger
- Prepare 1 1/2 tsp mixed spice
- Take 3 piece stem ginger in syrup roughly chopped (you can buy this ready made in jars)
- Get Stem ginger in syrup:
- Get 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
For more recipes by @shelinacooks go and check out her website www.shelinacooks.com Hi Guys, I hope you enjoyed the video! Me and my mum wanted to show you. The cake is best kept for a few days before cutting. It gets stickier after a few days too.
Instructions 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
Ginger cakes divide into two main camps: dark and sticky. and golden and sticky. The former tend to deploy substantial amounts of treacle, as in Geraldene Holt, Mr Bower and Constance Spry's. 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! 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.
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