ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE
If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.
Provided by French Tart
Categories Dessert
Time 1h10m
Yield 1 Ginger Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
- Pre-heat the oven to gas mark 180C/350F/gas4.
- First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
- To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
- Cool briefly & stir in the milk.
- Beat the eggs into the mixture & add the chopped stem ginger - mix well.
- Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
- Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
- Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
- Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
- Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
- If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
Nutrition Facts : Calories 373.3, Fat 15, SaturatedFat 9.1, Cholesterol 72.6, Sodium 500.4, Carbohydrate 56.9, Fiber 0.8, Sugar 33.8, Protein 4.1
STICKY GINGER LEMON DRIZZLE CAKE
Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h45m
Yield Cuts into 12 slices
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
- Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
- Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
- For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.
Nutrition Facts : Calories 541 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium
SUPER MOIST GINGER CAKE
Everyone that tries this, asks for the recipe! Keeps amazing well and freezes well too! I often makes several at a time and freeze for school/work lunches. This is probably our families favourite cake. This recipe is an one, not sure where it came from. Enjoy!
Provided by Sandi - QLD Austral
Categories Breads
Time 1h
Yield 2 loaves, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and golden syrup, set aside.
- Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
- Add eggs and milk. Beat well.
- Add melted butter and syrup and mix well to combine.
- Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
- Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
- Allow to cool in the tins for 10 mins before removing.
Nutrition Facts : Calories 321.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 60.4, Sodium 204.3, Carbohydrate 55.7, Fiber 0.7, Sugar 24.4, Protein 4
MOIST GINGER CAKE
A soft, moist and springy ginger cake perfect as a pudding with cream or custard, or something to eat with a cup of tea/coffee as a day time treat. it is a recipe that I made up on the spot fancying a ginger tasting cake using what I had handy at the time. It is quick and easy to make and is quite tasty too. feel free to change it how you would like to suit your tastes. after all what fun is cooking/baking if you don't experiment with something.
Provided by Pendryl
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 180°c.
- mix the sugAr and margarine in a bowl till light and fluffy.
- Add one egg and some flour with cocoa powder and fold in to the mix.
- Repeat till all egg and flour is gone.
- Grate the stem ginger or chop into small pieces and add into the mix.
- Add 4 tablespoons of golden syrup to the mixture.
- Add 2 tablespoons of syrup from a jar of stem ginger as well.
- Add the cinnamon and orange extract to the mix and fold for a minute or two to get some air into the mixture.
- Place the mixture into one 9 inch cake tin (or any tin you like to use).
- Place just above the middle of the oven for 30 too 35 minutes.
- Take out of the oven and leave to cool slightly before removing it from your cake tin.
- Enjoy with whatever else you like.
Nutrition Facts : Calories 300.8, Fat 14.8, SaturatedFat 2.7, Cholesterol 46.5, Sodium 177.8, Carbohydrate 39, Fiber 0.9, Sugar 18.9, Protein 3.8
LIME & GINGER DRIZZLE CAKE
The combination of lime and ginger gives the classic drizzle cake a modern twist
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown - a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.
Nutrition Facts : Calories 487 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.74 milligram of sodium
PRESERVED GINGER CAKE WITH LEMON ICING GLAZE
This is quite simply our favorite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist cake, coupled with the sharpness of the lemon icing, is such that it never fails to please all who eat it. It is a typical British cake and very different from North American style cakes.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
- The paper should come up 1 inch (2. 5 cm) above the edge.
- Preheat oven to 325*F.
- To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
- Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
- Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
- Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
- Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
- Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
- Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
- It's absolute heaven.
- If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
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