Ginger cake with caramel frosting

Name: Ginger cake with caramel frosting
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Global
Ingredients: 200 grams butter, plus extra for the tin; 200 grams dark muscovado sugar; 100 grams black treacle; 100 grams golden syrup; 2 larges eggs, beaten; 300 milliliters milk; 350 grams plain flour; 2 teaspoons ground ginger; 2 teaspoons bicarbonate of soda; 3 chunks few crystallised ginger, chopped; 85 grams butter; 175 milliliters double or whipping cream; 175 grams caster sugar (we used white - use golden for a darker icing)

If you want to add more lacto ovo vegetarian recipes to your recipe box, Ginger cake with caramel frosting might be a recipe you should try. One serving contains 527 calories, 6g of protein, and 27g of fat. This recipe serves 12. It works well as a dessert. A mixture of ground ginger, muscovado sugar, bicarbonate of soda, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Butter and line a 23cm round cake tin.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth.

Ingredients you will need

Molasses

Butter

Sugar

Syrup

Equipment you will use

Frying Pan

Remove from the heat and cool for 10 mins.

Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda.

Ingredients you will need

Baking Soda

Ginger

All Purpose Flour

Egg

Milk

Mix well, then pour into the prepared tin.

Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard.

Ingredients you will need

Frosting

Custard

Butter

Equipment you will use

Frying Pan

Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable.

Equipment you will use

Whisk

Bowl

Spread over the cooled cake and decorate with crystallised ginger.

Ingredients you will need

Ginger

Spread

Equipment

Ingredients

Servings:

200grams

butter, plus extra for the tin 200grams

dark muscovado sugar 100grams

black treacle 100grams

golden syrup 2larges

eggs, beaten 300milliliters

milk 350grams

plain flour 2teaspoons

ground ginger 2teaspoons

bicarbonate of soda 3chunks

few crystallised ginger, chopped 85grams

butter 175milliliters

double or whipping cream 175grams

caster sugar (we used white - use golden for a darker icing)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.