Gingeroatcakes Recipes

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.
• Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.
• Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
• Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
• SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams

Steps:

• Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
• (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
• Sift all of the dry ingredients into a medium mixing bowl.
• Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
• (This step can also be done in the microwave.) Add water to syrup mixture.
• Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
• Mix until well combined.
• Don’t be concerned that the mixture is quite liquid at this stage.
• Pour cake mixture into prepared tin.
• Tap tin lightly on bench to dispel air bubbles.
• Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
• Check towards the end of the baking time to ensure the edges are not burning.
• The cake should be dark but must not be blackened at the edges.
• (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
• When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
• Then, carefully invert it onto a rack or bread board to cool.
• Icing the Cake: Sift the icing sugar into a small mixing bowl.
• In a separate small mixing bowl, beat the butter (or margarine) until smooth.
• Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
• Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
• Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.

Steps:

• Heat milk over low heat until just hot.
• Stir in oats.
• Remove from heat and let stand 5 minutes
• Combine egg, egg whites, oil and molasses. Stir into oat mixture.
• Combine dry ingredients in a separate bowl.
• Add oat mixture and stir til moistened.
• Spray nonstick pan and cook pancakes until golden brown, turning when the.
• top side begins to bubble.
• Makes a dozen 4 inch pancakes.

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F.
• Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
• Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
• Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
• Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, sour cream, eggs, and vanilla in large bowl until well blended. Whisk in 1 cup boiling water and oil, then dry ingredients. Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 20 minutes. Turn out onto plate; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into wedges. Serve with warm caramel sauce and whipped cream.

Steps:

• Preheat oven to 180c. Cover a baking sheet with parchment. In a large saucepan, gently melt the margerine, sugar and golden syrup, stirring all the time. Remove from the heat.
• Add to the pan the flour, oats, ground ginger and any variants, such as a handful of raisins or sunflower seeds. Lightly mix. Put dessertspoons of the mix onto the baking sheet and flatten a little.
• Bake for 15-20 minutes. They'll continue to firm up on a wire rack.

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

Steps:

• Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
• In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
• Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
• Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
• Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
• Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
• Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.