Sticky Ginger Cake
| Serves: 10 | Category: Cake | Course: Dessert | Machine: Mixer | Total time (min.): 80 |
A dark and sticky spiced ginger cake with a syrup glaze, serve on it’s own with a cup of tea or as a warming winter dessert with hot custard.
Ingredients
- 115g Unsalted Butter
- 1 Egg
- 85g Stem Ginger
- 1 teaspoon Baking Soda
- 1 tablespoon Ground Ginger
- 1 ¼ teaspoons Ground Cinnamon
- 225g All Purpose Flour
- 1 teaspoon Mixed Spice
- 2 teaspoons Baking Powder
- 115g Muscovado Sugar
- 115g Treacle
- 115g Golden Syrup
- 250g Whole Milk
- 15g Crystallised Ginger
- 60g Water
- 55g Caster Sugar
- 40g Stem Ginger Syrup
Tools
- Oven
- Parchment paper
- Kenwood Chef
- Round pan - 20cm (8")
- Saucepan
- Saucepan
- Kenwood bowl - kenwood chef
Method
- Line a clean round pan with parchment paper
- Pre-heat oven - 160°C
- Attach K Beater
- Add baking soda, ground ginger, ground cinnamon, all purpose flour, mixed spice and baking powder to the Kenwood Bowl
- Mix - 10 sec, Speed 2
- Add unsalted butter, muscovado sugar, treacle and golden syrup to a clean saucepan
- Heat until melted while stirring frequently - medium-high heat
- Transfer content of saucepan to Kenwood Bowl
- Add whole milk and egg to the Kenwood Bowl
- Mix then scrape bowl - 1 min, Speed 4
- Mix - 1 min, Speed 4
- Then add stem ginger and crystallised ginger to the Kenwood Bowl
- Mix - 30 sec, Speed 4
- Transfer mixture to round pan
- Bake - 1 hr, 160°C
- Let cool
- Add water, caster sugar, stem ginger syrup and ground cinnamon to a clean saucepan
- Heat until boiling then reduce heat - medium-high heat
- Simmer until thickened - 5 min
- Invert the cake onto a wire rack ensuring that the base of the cake now becomes the top
- Pour the syrup over the top and sides of the cake
- Serve