Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sticky ginger cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Sticky ginger cake is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Sticky ginger cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
Weigh or spoon flour into a dry measuring cup; level with a knife. Put the butter, sugar, treacle, milk and the grated ginger in a large pan and heat gently until melted, stirring to mix well. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl.
To get started with this recipe, we have to prepare a few components. You can cook sticky ginger cake using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sticky ginger cake:
- Make ready Sticky ginger cake:
- Prepare 4 oz butter
- Take 3 oz light brown sugar
- Prepare 1 tbsp dark treacle or 1 oz dark brown sugar
- Take 2 eggs
- Prepare 4 oz cake/SR flour
- Take 1/2 tsp ground ginger
- Get 1 1/2 tsp mixed spice
- Get 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)
- Prepare 2 oz granulated sugar
- Get 1/4 pints boiling water
The glaze is what makes this cake really sticky and indulgent - it will taste perfectly fine without the glaze, but it takes just a few minutes to whip up and will really transform the cake. Simply heat golden syrup and brown sugar, and add a little cinnamon, ground ginger, and vanilla essence for extra flavour. This cake isn't too spicy but just enough ginger, cinnamon, allspice and cloves to bring back those childhood memories. I added a quarter cup of apple sauce to help keep the cake moist and sticky.
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
If you've never tried sticky gingerbread cake, I urge you to have a go. It's really easy to make - even the kids would enjoy it. Sticky ginger loaf cake This gently spiced cake is just the thing to have on standby for unexpected guests. Wrapped up in foil, it keeps well, but we suggest doubling the ingredients so you can freeze one (un-iced) to enjoy during the busy festive period. Sticky gingerbread cake There is only one thing better than a ginger cake on a Sunday afternoon, and that's a triple-tested sticky gingerbread cake.
So that’s going to wrap this up with this special food sticky ginger cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
