Sticky ginger-nut cake

Name: Sticky ginger-nut cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams plain flour; 175 grams light muscovado sugar; 100 grams butter, room temperature, cut in pieces; 1 finely grated zest orange; 1 teaspoon ground ginger; 100 grams pack halved pecan or walnuts; 85 grams stem ginger in syrup (from a jar), roughly chopped; 1 teaspoon bicarbonate of soda; 284 milliliters carton soured cream; 1 egg, beaten; 1 serving bought Cointreau cream; 1 gm fresh orange se ents; 1 jar ginger syrup from the

Sticky ginger-nut cake might be a good recipe to expand your dessert collection. Watching your figure? This lacto ovo vegetarian recipe has 444 calories, 6g of protein, and 28g of fat per serving. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. 7 people found this recipe to be tasty and satisfying. Head to the store and pick up flour, egg, pack pecan, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you like this recipe, you might also like recipes such as Sticky pear & ginger cake, Sticky Maple, Apple & Ginger Cake, and Sticky ginger lemon drizzle cake.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

Butter a 23cm-round ring tin.

Ingredients you will need

Butter

Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.

Ingredients you will need

Muscovado Sugar

Ginger Powder

Orange Zest

Butter

All Purpose Flour

Dry Seasoning Rub

Equipment you will use

Bowl

Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture.

Ingredients you will need

Baking Soda

Ginger

Nuts

Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft.

Ingredients you will need

Sour Cream

Egg

Pour this batter over the crumbs (it will come quite high in the tin).

Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean.

Equipment you will use

Oven

Skewers

Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.

Equipment you will use

Wire Rack

Cool the cake completely, then wrap it in foil and freeze for up to 2 months.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

When ready to use, thaw for about 2 hrs at room temperature.

Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.

Ingredients you will need

Orange Slices

Cointreau

Ginger

Cream

Syrup

Equipment

Ingredients

Servings:

200grams

plain flour 175grams

light muscovado sugar 100grams

butter, room temperature, cut in pieces 1

finely grated zest orange 1teaspoon

ground ginger 100grams

pack halved pecan or walnuts 85grams

stem ginger in syrup (from a jar), roughly chopped 1teaspoon

bicarbonate of soda 284milliliters

carton soured cream 1

egg, beaten 1serving

bought Cointreau cream 1gm

fresh orange se ents 1jar

ginger syrup from the

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. 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 Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.