Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, sticky ginger cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sticky ginger cake is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Sticky ginger cake is something that I have loved my whole life.
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. Stir through the stem ginger (if using).
To begin with this recipe, we must first prepare a few components. 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:
- Get Sticky ginger cake:
- Make ready 4 oz butter
- Make ready 3 oz light brown sugar
- Prepare 1 tbsp dark treacle or 1 oz dark brown sugar
- Prepare 2 eggs
- Prepare 4 oz cake/SR flour
- Take 1/2 tsp ground ginger
- Get 1 1/2 tsp mixed spice
- Take 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)
- Prepare 2 oz granulated sugar
- Get 1/4 pints boiling water
Easy Ginger Cake- such an easy recipe for ginger cake, with only one egg required. 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. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl.
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
Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. 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. 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.
So that is going to wrap this up for this special food sticky ginger cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
