Monday, 14 October 2013

Triple ginger cake

Can't get enough of ginger of all sorts? 
Then try this recipe with crystallized ginger, ground ginger and fresh ginger.
Delicious! Delicious! Delicious!
200 gr flour
6 gr baking powder
1 pinch salt
1tsp baking soda
1 tsp ground ginger
125 gr butter
125 gr brown sugar
1 tsp fresh ginger, grated
125 gr golden syrup
2 eggs
125 gr buttermilk
40 gr minced crystallized ginger
Preheat the oven to 180°C. Grease a 20x20 cm baking mould.
Mix the flour, baking powder, baking soda, salt and ground ginger in a bowl.
In a separate bowl beat the butter and brown sugar for 4 minutes or until fluffy. Add the fresh ginger and the golden syrup and beat well. Add the eggs, one at a time, and keep beating until well combined. Mix in the fresh ginger and the flour mixture. Add the buttermilk and beat until just combined. At last fold in the crystallized  ginger. Pour the batter into the prepared tin, then bake for 35 minutes until risen. Cut in small squares.
You'll get yummy fluffy cake bites that taste incredible. I decorated them with a dash of melted chocolate and a small piece of crystallized ginger.
Last time I substituted the golden syrup by sugar beet molasses. It tasted even better but it was harder to get the cake out of the mould because the dough was very sticky.
Triple ginger cake - a spicy cake for chilly autumn days.
Have a nice week.
Miss Maple

2 comments:

  1. Any recipe with ginger and golden syrup melt my heart and makes me drool like a little dog. Your cake not only looks good but the setting makes it even doubly appealing.

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  2. There is no such thing as too much ginger for me - especially when it's dished up in sweet form. This year I discovered that one of the health food stores in the nearby town of Kelowna has started carrying GF, EF soft ginger cookies in the bakery section and I was super happy about it. They're ungodly caloric, but worth also unbelievably good, so as a big treat, I'll get one every now and then. They're the best store bought GF cookies I've ever had. This recipe looks like it would be a snap to adapt, and that I definitely will the next time company's coming round for dessert. Thank you for sharing it, my fellow ginger fan!

    ♥ Jessica

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