Mike Marlow
TVWBB Fan
This is with no doubt my favorite cake out of all the cakes my wife makes. It is too good to keep just for myself.
Ingredients
5 pieces preserved stem ginger in syrup, chopped
2 tablespoons ginger syrup (from jar of stem ginger in syrup)
(In the US I am not sure if you call it stem ginger or preserved ginger. It is small, round pieces of root ginger preserved in a sugar syrup)
1 heaped teaspoon ground ginger
1 heaped teaspoon grated fresh root ginger
6 oz (175 g) butter, at room temperature, plus a little extra for greasing
6 oz (175 g) golden caster sugar
3 large eggs, at room temperature
1 tablespoon molasses syrup or Golden syrup
8 oz (225 g) self-raising flour
1 level tablespoon ground almonds
2 tablespoons milk
For the icing:
juice 1 lemon
8 oz (225 g) unrefined golden icing sugar
2 extra pieces preserved stem ginger in syrup
You will need a non-stick cake tin about 10" in diameter or a square cake tin about 6"x10".
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.
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 or Golden Syrup; 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. Now 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. Now 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. Now 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,if you have used the square tin, each with a piece of ginger in the centre. Or cut remaining ginger into number of pieces you want the round cake to be divided. 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.
I think Maura, my wife, got this from a English cook - Delia Smith - and adapted it somewhat. She does make many great cakes but this is my all time favorite. Try it and enjoy.
Ingredients
5 pieces preserved stem ginger in syrup, chopped
2 tablespoons ginger syrup (from jar of stem ginger in syrup)
(In the US I am not sure if you call it stem ginger or preserved ginger. It is small, round pieces of root ginger preserved in a sugar syrup)
1 heaped teaspoon ground ginger
1 heaped teaspoon grated fresh root ginger
6 oz (175 g) butter, at room temperature, plus a little extra for greasing
6 oz (175 g) golden caster sugar
3 large eggs, at room temperature
1 tablespoon molasses syrup or Golden syrup
8 oz (225 g) self-raising flour
1 level tablespoon ground almonds
2 tablespoons milk
For the icing:
juice 1 lemon
8 oz (225 g) unrefined golden icing sugar
2 extra pieces preserved stem ginger in syrup
You will need a non-stick cake tin about 10" in diameter or a square cake tin about 6"x10".
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.
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 or Golden Syrup; 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. Now 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. Now 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. Now 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,if you have used the square tin, each with a piece of ginger in the centre. Or cut remaining ginger into number of pieces you want the round cake to be divided. 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.
I think Maura, my wife, got this from a English cook - Delia Smith - and adapted it somewhat. She does make many great cakes but this is my all time favorite. Try it and enjoy.
