Skip to main content

Sticky gingerbread cake

Sticky gingerbread cake
Sticky gingerbread cake
If you can, wrap and keep this tea time treat for a few days before eating – its stickiness will develop as it matures. this recipe only take less than 30 mins for preparation and 30 mins to 1 hour for cooking time.


Ingredients
  • 300g/10oz plain flour
  • 2 tbsp ground ginger (or according to taste – this makes for quite a hot cake)
  • ½ tsp cayenne pepper (or more if you want it very hot)
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp mace
  • generous pinch ground cloves
  • 150g/5½oz butter
  • 125g/4½ oz dark brown muscovado sugar
  • 150g/5½oz golden syrup
  • 50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger)
  • 200g/7oz black treacle
  • 250ml/9fl oz milk
  • 1 heaped tsp bicarbonate of soda
  • 2 large free-range eggs, lightly beaten
  • 1 jar stem ginger, drained, washed and very finely chopped (optional)

Method

  1. Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).
  2. Sieve the flour into a large bowl along with the spices and mix lightly to combine.
  3. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat.
  4. Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).
  5. Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done.
  6. Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures.
Labels:

Comments

Post a Comment

Popular posts from this blog

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...
Post a Comment
Read more

Lemon biscuits

  Lemon biscuits These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. Ingredients For the biscuits 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour For the filling 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 ...
Post a Comment
Read more