Friday, June 24, 2011

Recipe of Ginger Cake

Keep your sticky ginger cake with a nice cup of tea, but still failed to store bought species? If so, you will definitely appreciate this particular recipe is both simple to prepare and cook, and the end results are wonderfully satisfying. 

You can bake gingerbread in one of two ways, depending on who it is. 

You can use either 2 greased loaf tins and line (or ready-made linings because it is much easier) or use a greased 18cm round and quite deep tin. The cost is the same for both methods, but the cooking times are slightly different. The 2 bread tins takes about 50 minutes and takes about 1 hour in-depth look. 

1. Preheat the oven to fan-assisted ovens for 180c/160c / Gas 4. 
2. Grease and line your selected tin (s). 
3. Ensure that the rack in the oven in the middle of the oven to check the gingerbread evenly baked. 


8oz/225g self rising flour 
1 teaspoon baking soda 
1 tablespoon ground ginger 
1 teaspoon ground cinnamon 
1 teaspoon mixed enhancement 
4oz/125g diced butter (plus extra for greasing the tins) 
4oz/125g muscavado dark sugar 
4oz/125g black honey 
4oz/125g golden syrup 
9 fl oz/250ml whole milk 
3oz/85g drained stem ginger, finely grated 
1 egg 


Sift the flour, baking powder and all the dry spices in a large bowl. Do not be tempted not to sift the flour and baking soda will remain in groups and not spread over the cake. 

Add butter and rub it into flour mixture with your hands until it resembles breadcrumbs. 

Muscavado Put sugar, syrup, syrup and milk in a large pan and place over low heat, stirring until sugar is dissolved, reduce heat and heat until just below boiling point, so it will not burn the sugars or It is bitter, remove from heat. 

Mix the grated ginger to the flour mixture is completely coated well. 

Pour the syrup mixture to flour mixture (it bubble for mixing sodium bicarbonate), stirring as you go and interact with a wooden spoon. 

Break the egg mixture and beat well. 

Pour the ginger mixture cake tin (s) 

Bake about 50 minutes and check it with a clean toothpick in the center of the cake until it comes out clean. 

Once cooked leave it in the can (s) to cool then turn out. 

Keep the cake (s) in the newspaper to have them baked but put a clean one for presentation, the cake (s) held for about two weeks when in a container that is airtight, or if you want you can freeze them by wrapping in wax paper then stick film or large food bag, it will keep well for about a month. 

If you and your family and friends tried delicious ginger recipes, chances are it will not take long and you see yourself doing another one soon! 

Top Tips 

When the gingerbread heat, cover the top with baking paper for 30 minutes until the top of the pie to go too dark to be avoided. Remove waxed paper from the top of the cake during the last 20 minutes of cooking. 

If you want more gingery ginger voice over too much or it becomes tough. 

Ginger cake is best served with custard, some white cream, or enjoy on its own with a nice cup of tea. 

I hope you like this gingerbread recipe, if you want delicious desserts to try, do not hesitate to Some of our other recipes for desserts sample.

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