TRIPLE GINGER & SPICE CAKE
If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Snack, Supper, Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
- Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
- Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
- To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.
Nutrition Facts : Calories 360 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 39 grams sugar, Protein 46 grams protein, Sodium 0.81 milligram of sodium
TRIPLE GINGER SKILLET CAKE
This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered sugar, whipped cream or even ice cream - a drizzle of caramel sauce is especially nice, too.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.
- In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.
- Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.
- Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 233 milligrams, Sugar 42 grams, TransFat 0 grams
STICKY STEM GINGER CAKE WITH LEMON ICING
Try this moist and gooey stem ginger cake
Provided by Tom Dolby
Categories Afternoon tea, Buffet, Snack, Supper, Treat
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
- Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
- To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.81 milligram of sodium
THREE GINGER CAKE
This lovely cake by Sharol Josephson gets its name from the fact that it contains ginger in three different forms: fresh, dried and candied. Serve with a scoop of vanilla ice cream or with a nice cup of tea.
Provided by Irmgard
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 10" Bundt pan.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, cloves, ground ginger and salt; set aside.
- In a separate large bowl, whisk together the sugar, oil, molasses, eggs, water and fresh ginger.
- Add the dry ingredients, a third at a time, stirring each addition with a wooden spoon just until the dry and wet ingredients are mixed.
- Sprinkle the crystallized ginger over the surface.
- Stir just enough to mix into the batter.
- Scrape into the prepared pan, smoothing the top.
- Bake in the centre of a 350 degree F oven until a cake tester inserted into the centre comes out clean, about 1 hour.
- Let cool on a rack for 30 minutes.
- Loosen the cake at the top edges of the pan.
- Place a metal rack over the pan and turn the cake and rack over.
- Lift the pan off and let the cake cool completely.
- Dust the cooled cake with icing sugar.
Nutrition Facts : Calories 476.3, Fat 19.4, SaturatedFat 2.7, Cholesterol 35.2, Sodium 379, Carbohydrate 72.8, Fiber 1.3, Sugar 42.7, Protein 4.3
3-GINGER GINGERBREAD CAKE
Make and share this 3-Ginger Gingerbread Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.
- Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.
- Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.).
- For frosting:.
- Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
APRIL BLOOMFIELD'S GINGER CAKE
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
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.
TRIPLE-GINGER LAYER CAKE
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Spray two 8-inch round cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment. Mix flour, crystallized ginger, ground ginger, cinnamon, baking soda and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in dry ingredients alternately with buttermilk in 3 additions each, scraping down sides of bowl. Beat just until batter is smooth. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
- Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar, powdered sugar, cinnamon, ground ginger and vanilla; beat until well blended. Mix in 1/4 cup crystallized ginger.
- Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining 1/4 cup crystallized ginger decoratively atop cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand 2 hours at room temperature before serving.)
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