Sticky Ginger Cake
Ingredients
1 tsp. bicarbonate of soda
1 ground ginger
1 tsp. ground cinnamon
225 grams plain flour
1 tsp. mixed spice
2 tsp. baking powder
115 grams unsalted butter
115 grams muscovado sugar
115 grams treacle
115 grams golden syrup
250 ml whole milk
1 egg, beaten
85 grams stem ginger
15 grams crystallised ginger
60 grams water
55 grams caster sugar
40 grams stem ginger syrup
2 dash ground cinnamon
Instructions
STEP 1/6
Cut the butter into cubes and leave at room temperature to soften.
Finely chop the stem ginger.
Finely chop the crystallised ginger.
STEP 2/6
Fit the K beater to the machine.
Line the round tin with parchment paper.
Pre heat the oven to 160°C.
STEP 3/6
Add Ingredients 1 (bicarbonate of soda, ginger, cinnamon, flour, spice, baking powder) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 2 for 10 seconds.
STEP 4/6
Add the first 4 items of Ingredients 2 (butter, sugar, treacle, syrup) to a saucepan.
Heat on a medium high heat until melted, stirring frequently.
Transfer the contents of the saucepan to the Mixer bowl.
Add the remaining items of Ingredients 2 (milk, egg).
Mix on speed 4 for 1 minute.
Scrape down the bowl.
Mix on speed 4 for 1 minute.
STEP 5/6
Add Ingredients 3 (stem ginger, crystallised ginger) into the Mixer bowl.
Mix on speed 4 for 30 seconds.
Transfer the contents of the Mixer bowl into the round tin.
Bake for 1 hour at 160°C.
Leave to cool.
STEP 6/6
Add Ingredients 4 (water, sugar, syrup, cinnamon) to a saucepan.
Heat until boiling then reduce to a medium high heat.
Simmer until thickened for about 5 minutes.
Invert the cake onto a wire rack, ensuring the base now becomes the top.
Pour the syrup over the top and sides of the cake.
Serve.
Sticky Ginger Cake
Ingredients
1 tsp. bicarbonate of soda
1 ground ginger
1 tsp. ground cinnamon
225 grams plain flour
1 tsp. mixed spice
2 tsp. baking powder
115 grams unsalted butter
115 grams muscovado sugar
115 grams treacle
115 grams golden syrup
250 ml whole milk
1 egg, beaten
85 grams stem ginger
15 grams crystallised ginger
60 grams water
55 grams caster sugar
40 grams stem ginger syrup
2 dash ground cinnamon
Instructions
STEP 1/6
Cut the butter into cubes and leave at room temperature to soften.
Finely chop the stem ginger.
Finely chop the crystallised ginger.
STEP 2/6
Fit the K beater to the machine.
Line the round tin with parchment paper.
Pre heat the oven to 160°C.
STEP 3/6
Add Ingredients 1 (bicarbonate of soda, ginger, cinnamon, flour, spice, baking powder) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 2 for 10 seconds.
STEP 4/6
Add the first 4 items of Ingredients 2 (butter, sugar, treacle, syrup) to a saucepan.
Heat on a medium high heat until melted, stirring frequently.
Transfer the contents of the saucepan to the Mixer bowl.
Add the remaining items of Ingredients 2 (milk, egg).
Mix on speed 4 for 1 minute.
Scrape down the bowl.
Mix on speed 4 for 1 minute.
STEP 5/6
Add Ingredients 3 (stem ginger, crystallised ginger) into the Mixer bowl.
Mix on speed 4 for 30 seconds.
Transfer the contents of the Mixer bowl into the round tin.
Bake for 1 hour at 160°C.
Leave to cool.
STEP 6/6
Add Ingredients 4 (water, sugar, syrup, cinnamon) to a saucepan.
Heat until boiling then reduce to a medium high heat.
Simmer until thickened for about 5 minutes.
Invert the cake onto a wire rack, ensuring the base now becomes the top.
Pour the syrup over the top and sides of the cake.
Serve.