Half an Hour to Producing Tasty Sticky ginger cake

Wishing to dine Sticky ginger cake a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with helpful ways on producing a Sticky ginger cake like a famous chef made.

We hope you got benefit from reading it, now let's go back to sticky ginger cake recipe. To make sticky ginger cake you need 13 ingredients and 9 steps. Here is how you do that.

To prepare an unforgettable Sticky ginger cake, here are the materials required:

1. Prepare of Sticky ginger cake:.
2. Provide 4 oz of butter.
3. Use 3 oz of light brown sugar.
4. Prepare 1 tbsp of dark treacle or 1 oz dark brown sugar.
5. Get 2 of eggs.
6. Take 4 oz of cake/SR flour.
7. Take 1/2 tsp of ground ginger.
8. You need 1 1/2 tsp of mixed spice.
9. Get 3 piece of stem ginger in syrup roughly chopped (you can buy this ready made in jars).
10. Take of Stem ginger in syrup:.
11. Take 9 piece of 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).
12. Prepare 2 oz of granulated sugar.
13. Get 1/4 pints of boiling water.

After readying the components, now you are ready to make your tasty Sticky ginger cake by following the procedures below:

1. 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.
2. To make the cake: put butter and sugar into a mixing bowl and cream together..
3. Beat in the dark treacle or dark brown sugar.
4. Add the eggs 1 at a time and beat then in until you have a smooth batter.
5. 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.
6. 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..
7. Bake for 30 minutes at 180ºC.
8. Remove from oven and slowly drizzle syrup from the ginger jar over the top of the cake sprinkle over the remaining chopped ginger.
9. Lift from tin and cool on rack. Nice warmed up with custard, cream or ice-cream.

The cake keeps for up to a week wrapped in clingfilm and stored in an airtight container. A wonderfully sticky & sweet ginger cake - the ideal afternoon treat for autumn. For the ginger cream, whisk the mascarpone until soft peaks form. Whip the cream and fold it into the mascarpone. Black treacle, golden syrup and crushed honeycomb make this layered sticky ginger cake a seasonal showstopper for bonfire night.

Recipe : Sticky ginger cake

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step by step to make Sticky ginger cake

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