Preserved Ginger Cake Recipes

ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE

Steps:

• You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
• Pre-heat the oven to gas mark 180C/350F/gas4.
• First, prepare the cake tin by greasing 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 above the edge.
• To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
• Cool briefly & stir in the milk.
• Beat the eggs into the mixture & add the chopped stem ginger - mix well.
• Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
• Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
• 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.
• Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
• Leave the cake to cool in the tin for 60 minutes, then turn it out onto 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 a consistency of thick cream - you might not need all the lemon juice.
• Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
• Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
• If you would 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.

PRESERVED GINGER CAKE

Steps:

• Begin by placing the opened tin of black treacle in a saucepan of barely simmering water to warm it and make it easier to spoon. Meanwhile sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, golden caster sugar, eggs, treacle and ground ginger. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. After that fold in the milk, along with the heaped tablespoon of ground almonds and the ginger syrup. Then chop 5 of the pieces of stem ginger fairly small and fold these into the cake mix too. Spread the cake mix in the tin, level it off with the back of a tablespoon and bake for 40-50 minutes near the centre of the oven or until the cake is risen, springy and firm to the touch in the centre. Leave to cool in the tin for 10 minutes, then lift the cake out of the tin using the liner and place it on a wire rack. Then, holding the liner at one end, use a palette knife to slide the cake directly onto the rack, and leave until cold. For the icing: sift the icing sugar into a bowl and mix with enough lemon juice to make the consistency of thin cream. Spread the icing over the top of the cake, and never mind if it dribbles down the side in a few places - it looks nice and homemade. Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange in lines of three across the cake. Watch our Cookery School Video for Layering and Icing Cakes on this page. For serving, cut the cake into 15 squares.

PRESERVED GINGER CAKE WITH LEMON ICING GLAZE

Steps:

• 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.
• Preheat oven to 325*F.
• 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; 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.
• 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.
• 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.
• 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, each with a piece of ginger in the centre.
• It's absolute heaven.
• 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.