Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, sticky ginger cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sticky ginger cake is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Sticky ginger cake is something which I’ve loved my whole life. They’re fine and they look fantastic.
Try this moist and gooey stem ginger cake from BBC Good Food. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. This recipe yields a dark and sticky ginger cake flavored with ground spices - a rich bitter-sweet dessert!
To get started with this particular recipe, we must 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:
- Take Sticky ginger cake:
- Prepare 4 oz butter
- Take 3 oz light brown sugar
- Get 1 tbsp dark treacle or 1 oz dark brown sugar
- Take 2 eggs
- Take 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)
- Prepare 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
- Get 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. A wonderfully sticky & sweet ginger cake - the ideal afternoon treat for autumn. Learn how to make Sticky Ginger Cake.
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
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. Note The cake is best kept for a few days before cutting. Whip stem ginger and cinnamon into cream for the gorgeous filling and.
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