baking

Sticky Gingercake Recipe

4:00 pm Alanna Hopgood 0 Comments



I’ve been told that it is too early for me to start baking my gingerbread man (sad face!) but I really fancied the taste of them – so ginger cake is okay now, right? Although I did use my Nigella Christmas recipe book to bake from… I have made a slight adaptation to the recipe in the book because I am not very keen on black treacle, but I will give ingredients and instructions for both.


You will need:
125g muscovado sugar
300g plain flour
150g unsalted butter
2 eggs
250ml full fat milk
2 tsp fresh ginger (grated)
1 tsp ground ginger
1 tsp cinnamon
¼ tsp cloves
1 tsp bicarbonate of soda (dissolved in 2 tbsp water)
Then either:
400g golden syrup
Or:
200g golden syrup
200g black treacle

Using black treacle will give the cake a rich, darker, more bitter flavour.

Step 1: Line your tin with baking parchment and preheat your oven to 170°C,

Step 2: Put the butter into a saucepan and heat with the sugar and syrup (and treacle if being used). Be careful to do this on a fairly low heat so that nothing gets burnt. Also add the ginger, cinnamon and cloves to the mix whilst melting. Once melted, the mix will be very runny and a brown colour (darker brown if using treacle alongside). 


Step 3: Take off of the heat and add the milk, eggs and bicarb. It is very important that the milk is added before the eggs, as the milk will cool the mixture down and stop the eggs from scrambling. Mix well.

Step 4: Pour all of the liquid into a mixing bowl and sift in the flour. Mix until fully combined. The mixture is going to still be really runny, but don't worry as it will harden in the oven.


Step 5: Pour the mix into the lined baking tray and cook for 45-60 minutes. TOP TIP - if you sit and stare at them through the oven window, they may or may not cook faster... I am still not 100% sure this is true but like to give it a go anyway...

Step 6: Try and resist eating them from the tin and put them onto a cooling rack instead. Trust me, as hard as it is, it's worth it to let them cool down.


Step 7: Slice the cake up to share or eat it all in one sitting - the choice is yours! I also decorated mine with icing sugar and little golden stars which I thought were SO adorable.

The whole tray was finished within 24 hours, and being such an easy but different cake to whip up, I'd highly recommend giving it a go. It's almost festive too, so can be carried out right through to the end of the year. I think these would look so cute on a Christmas party dinner table with a sprig of holly on top to garnish.

If you give this a go please let me know in the comments, so we can celebrate the tastiness of this recipe together!


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