Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sticky ginger cake. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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. Stir through the stem ginger (if using).
Sticky ginger cake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Sticky ginger cake is something which I have loved my whole life. They’re nice and they look wonderful.
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:
- Take Sticky ginger cake:
- Get 4 oz butter
- Take 3 oz light brown sugar
- Prepare 1 tbsp dark treacle or 1 oz dark brown sugar
- Take 2 eggs
- Get 4 oz cake/SR flour
- Prepare 1/2 tsp ground ginger
- Prepare 1 1/2 tsp mixed spice
- Make ready 3 piece stem ginger in syrup roughly chopped (you can buy this ready made in jars)
- Make ready Stem ginger in syrup:
- Make ready 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)
- Get 2 oz granulated sugar
- Make ready 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. 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! A spicy, sticky ginger cake, that can be made in advance, then just top this ginger cake with lime buttercream frosting at the last minute.
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
The cake is best kept for a few days before cutting. It gets stickier after a few days too. 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. Ginger cakes divide into two main camps: dark and sticky. and golden and sticky.
So that is going to wrap this up with this exceptional food sticky ginger cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
