Sticky Ginger Cake

Sticky Ginger Cake with Warm Gooey Caramel Sauce

Ingredients
225 grams self raising flour
1 t baking soda
1 T ground ginger
1 t ground cinnamon
1 t ground mixed spice
115 grams butter, cut into cubes
115 grams each of golden syrup, treacle and brown sugar
250ml blue milk
100 grams crystallised ginger, roughly chopped (but not too small, it’s so nice having chunks)
1 egg

GOOEY CARAMEL SAUCE
200g brown sugar
3/4 C cream
150g unsalted butter
1 vanilla bean, split or 1 t vanilla paste

TO MAKE THE CAKE
Heat the oven to 180 degrees Celsius. Butter and line an 18cm round, deep cake tin with baking paper. Set aside.
Sift the flour, baking soda, and all spices into a large mixing bowl. If doing by hand, add the butter and rub into the flour as you would for making scones, until the mixture resembles breadcrumbs. Alternatively, using the whisk attachment place all ingredients into the bowl of a stand mixer, before adding the butter and mixing on high until butter is broken up and integrated to resemble breadcrumbs.
Place the sugar, golden syrup and treacle as well, as the milk, into a medium sized pot and heat gently, stirring to dissolve the sugar. Turn the heat up and bring the mixture to just below boiling point.
Add the chopped ginger to the dry mixture and then pour in the liquid mixture, stirring with a wooden spoon as you do so.
Break in the egg and beat by hand until everything is well combined, at which point the mixture will be like that of a thick pancake mixture.
Pour mixture into the tin and place in the oven for 45-50 minutes, until a skewer comes out clean.
Leave to cool completely in the tin before turning out onto a wire rack.
TO MAKE THE GOOEY CARAMEL SAUCE
To make the sauce, bring all ingredients to a boil. Reduce the heat and simmer for 5 minutes. Remove the vanilla bean.

Recipe courtesy of The Bubbalino Kitchen http://thebubbalinokitchen.com/

Tags: Ginger, ginger recipes