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Sticky Triple-Ginger Cake Recipe

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This recipe for Sticky Triple-Ginger Cake is from Our Meadowville Homestead Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
125 ml (1/2 cup) vegetable or olive oil, plus 1 tablespoon for greasing
225 g (1 cup) soft dark brown sugar
85 g (3 oz) black treacle (blackstrap molasses)
150 g (5 oz) golden syrup
1. tablespoons ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon garam masala
20 g (3/4 oz) fresh ginger
3 pieces of preserved stem ginger in syrup
1 egg
300 g (10. oz/2 1/3 cups) self-raising flour
1/2 teaspoon baking powder
350 ml (scant 1 1/2 cups) milk (ideally whole/full-fat)

Custard to serve
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 9-in springform cake pan, then line base and sides with parchment.

Gently heat the oil, sugar, black treacle, golden syrup and spices in a large saucepan over a low heat. Stir occasionally with a wooden spoon until all the sugar has dissolved, then remove from the heat once smooth and set aside to cool.

While mixture cools, finely grate the fresh ginger into the pan and add finely chopped stem ginger. Stir to combine. When mixture is cool enough to comfortably dip your finger in add the egg and stir to combine.

Stir in one-quarter of the flour, along with the baking powder. Continue to stir in the remaining flour and mix thoroughly until smooth. Stir in one direction only in order to prevent any lumps forming by a change in direction.

Splash in one-quarter of the milk to loosen the batter. Stir in the remaining milk until combined and smooth. Scrape the batter into the lined tin and bake in the preheated oven for 1 hour, or until firm to the touch. Remove from the oven and let it cool slightly. Enjoy warm with custard. Or serve cool.

 

 

 

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