How To Make A Gingerbread Cake
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How To Make A Gingerbread Cake
Bob from Confection Perfection makes a ginger syrup topped ginger cake. The expert baking tips and recipe offered here make for a moist, deep, natural ginger flavour that is just gorgeous. Serve with custard.
- Prep:
- 20m
- Cook:
- 40m
- Total:
- 1h
- Serves:
- 4
- Temp:
- 160° c - 320° f
Ingredients
- 250 ml water
- 200 g crystallized ginger
- 160 g dark brown sugar
- 3 eggs
- 250 g self-raising flour
- 1 tsp sodium bicarbonate
- 1 tsp baking powder
- 2 tsp powdered ground ginger
- 80 g butter
- 150 ml double cream
Step 1: Add The Sugar And Eggs
Take a mixing bowl, add 160g dark brown sugar and crack in 3 eggs. Add to a mixing machine with a whisk attachment. Whisk on a high speed until the mix has doubled in volume.
Step 2: Heat The Ginger And Butter
Add 250ml water, 200g crystallized ginger, 40g butter to a microwave-safe container and heat in the microwave for about 20 minutes.
Step 3: Add The Flour
Using a drum sieve (if available), add 250g self raising flour, 1 tsp sodium bicarbonate and 1 tsp baking powder. Fold the flour into the egg and sugar mix. Mix well, scraping the sides until the flour is incorporated.
Step 4: Bake The Ginger Cake Mix
Take a cake tin lined with grease proof paper. Add your warmed water, butter and ginger liquid, stir well and then immediately add to the cake tin. Spread the mix out evenly. Add to a preheated oven at 160C for 30 minutes.
Step 5: Prepare And Add The Ginger Syrup
Take a small sauce pan, add 40g butter, 150ml double cream, 150g dark brown sugar and 1 tsp ginger. Heat the sauce-pan. Remove the cake from the oven after 30 minutes. Poke holes in the cake with a cocktail stick. Pour the syrup over the cake. Place back in the oven for another 10 minutes. Slice and serve with custard.