Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, sticky ginger cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Sticky ginger cake is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Sticky ginger cake is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have sticky ginger cake using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sticky ginger cake:
- Get Sticky ginger cake:
- Get 4 oz butter
- Take 3 oz light brown sugar
- Get 1 tbsp dark treacle or 1 oz dark brown sugar
- Make ready 2 eggs
- Take 4 oz cake/SR flour
- Get 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)
- 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)
- Make ready 2 oz granulated sugar
- Prepare 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.
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
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.
So that’s going to wrap it up with this special food sticky ginger cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
