Wednesday, July 3, 2013

Sticky Gooey Ginger Cake

We like ginger... but not so much in the form of ginger cake! A little bit of ginger in our cakes and sweets is fine for us but I would never add this much ginger into a small cake...

Why am I baking this cake? Because I was asked to.

Our auntie J loves ginger cake. She is craving and seeking for a moist and flavoursome kind of ginger cake but can't find anything that she wants in most cake shops in Singapore. She eventually gives up searching and requested me, the baking woman of our family to bake her this super ginger-y cake and transport the cake back to Singapore.

This English-traditional and well-reviewed ginger cake by BBC Good Food is the kind of ginger cake recipe that I am after. This BBC recipe originally uses stem ginger which is young ginger that has been peeled and preserved in sugar syrup. 

Being "lazy", I didn't search for this English ingredient in Melbourne and assumed that I can substitute this with crystallised ginger. Having said that, I actually didn't substitute stem ginger with crystallised ginger in this bake. Our auntie J didn't like her cake too sweet and wants her cake to be fully packed with ginger flavours and so we baked this cake with fresh ginger instead!

My son and I love auntie J and very happy baking this cake for her. Despite all the love that we have given to this cake, we didn't like the strong ginger-y smell of this cake and kept the whole cake for auntie J. So, did auntie J like this cake?... Yes, she loves it! She actually keep it in her freezer and limits herself to eat only one slice in every few weeks, hoping that her ration will last her until our next Singapore trip - Poor auntie J!

Now, we know... We will bake more of this cake for her in the future.


Sticky gooey ginger cake for auntie J
Look! There is lots of ginger in this cake!
The sugars that enhance the gooey texture of this cake
Mixing the cake batter - Super easy!
Baking the cake

An old-fashion English cake...

Wanna try a slice of this cake?

Nope! Too ginger-y for us! Lucky we don't because auntie J wants them all :D

Seriously, if you are not a very ginger person, please do not try baking this cake with fresh ginger at home. Use stem ginger instead... or unless you are auntie J! - LOL!

Thumb up that we baked well for auntie J

Here's the recipe from BBC Good Food or its apps
(with my notes and modification in blue)

Cake:
225g self-raising flour
1 tsp bicarbonate of soda

(replace with baking powder)
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice

(I didn't add this)
115g butter, cut into cubes, plus extra for greasing
115g dark muscovado sugar
115g black treacle
(replaced with blackstrap molasses)

115g golden syrup
250ml whole milk
85g drained stem ginger, finely grated

(replaced with fresh ginger, finely grated and pureed)
1 egg

Icing:
50g icing sugar, sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice

(As requested, I was told not to make any icing for this cake.)

Preheat the oven to 180°C or 160°C fan forced. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

Put the flour, bicarbonate of soda (or baking powder) and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Put the sugar, treacle (or molasses), syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

Add the stem ginger (or fresh ginger) to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50-60 mins, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish. (I didn't make this icing)


Cake keeps for up to 2 weeks stored in an airtight container.

Note: Using 80% of the recipe with 1 small egg, I have baked this cake with 16cm round cake tin at 160°C fan forced for 60 mins. I didn't reduce the sugar content at all because I used fresh ginger instead of stem ginger to bake this cake.

Happy Baking
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52 comments:

  1. I have never seen a cake bake with ginger before, this is the first time. Well well well, can't even ask you what the taste it :)

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  2. My missus would love this! She loves ginger bread, ginger cookies, ginger everything... LOL!!! I got some Bentong ginger powder from a friend - supposed to have medicinal properties. That probably would be a good substitute when baking.

    P.S.
    Thanks for dropping by my blog. I've linked you in my blogroll.

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  3. Ginger is a spice that I have come to love over time. Many years ago, I bit into crystalized ginger and it nearly knocked me down(laugh) with the intensity of the flavor. It took me awhile to recover my taste for ginger but, when I did, it was a good thing. I really enjoy ginger now.

    Cake looks delicious!

    Velva

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  4. Zoe, a lot of ginger went into this cake. So sweet of you to specially bake it for your auntie! I have yet to taste a cake that has ginger in it but am going to try one that has just a bit in it. And hope I like the taste :)

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  5. looks very nice! love gooey cakes :>

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  6. Hi Zoe ,
    The cake looks so delicious , I love ginger ... I will try my hand at this one as soon as I get my nerves up :) I will take your advice and use stem ginger .

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  7. That cake looks so sticky! (in a good way!) Possibly a bit too strong in ginger flavour for me but I bet my brother would absolutely love this. Glad it got a big thumbs up from Auntie J!

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  8. your ginger cake looks so moist and gooey! whenever i make a ginger cake i go the extra lazy mile and just use ground ginger...how awful.

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  9. It looks amazing, but I'm with you-too much ginger is not for me either. What if you only put a tiny bit of ginger? The cake looks a bit like sticky toffee pudding-so moist!

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  10. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 3, 2013 at 3:05 PM

    Hi Zoe, this is something special, ginger cake. I love ginger and just looking at the picture and how moist it is, already see me swallowing my saliva :)

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  11. Fantabulous!.. I'm wowed! :) Awesome cake.. Well explained and clicked :)

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  12. I love ginger and use it in daily cooking! This cake sounds good to me , will try it..

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  13. Stupendoooo.come piace a me..mi segno la ricetta.
    n abbraccio a presto!
    Inco

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  14. I love ginger... though I m not sure if I would like it in a cake.... regardless.. your ginger cake looked really moist.. nice one!

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  15. Looks moist and yummy, Zoe.

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  16. I'm also not used to baking with ginger, so still thinking of what to make for this month's LTU.

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  17. Hi Zoe,
    Your ginger cake looks so moist! I was planning on baking a ginger cake too, but until I get a new oven, I CANNOT bake any cakes!!!
    I would love to try your cake, I like ginger a lot!

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  18. I must confess, Zoe, I'm not too crazy about ginger-y cakes either. However, your Auntie J is so lucky to have you and your son make such a special cake for her. And then you share it with us!

    Thanks for sharing, Zoe...

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  19. love this gingerly cake. definitely try out.

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  20. This looks divine, Zoe - I LOVE ginger cake.

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  21. This looks wonderfull and gooey. I bake with ginger alot, I love it. I usually use this recipe that my mum gave me http://cupcakesmile.blogspot.co.uk/2011/04/gingerbread-and-new-book.html
    it just uses ground ginger and treacle and can be decorated with stem ginger, but I'm definitley going to try using fresh ginger also

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  22. Hi Zoe! You added both fresh and powder ginger? Power!

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  23. But it looks delicious and so moist! maybe add less of the ginger puree would be fine:D

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  24. Lol! I am no auntie J, but this cake looks really delicious ^.^

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  25. Wow, this cake looks great Zoe! That is so nice that you made this cake especially for your Auntie J :) I have never tried ginger cake but it sounds intriguing and I love how moist this cake looks :)

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  26. Such a stunning,super moist and gooey cake,love to have a huge slice.

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  27. Just love ginger!!! That cake looks so moist and delicious!! YUM

    Happy fourth of July!

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  28. I love ginger cakes and this in particular looks incredibly moist and moorish! Will be trying out this recipe soon! :)

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  29. I will only eat ginger cake if there is fruits in it, had ginger and pear cake once.

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  30. I'm sure Auntie J is waiting eagerly for your next ginger cake! Great job.

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  31. Need to find some recipe with ginger in it ! Nothing beats the fantastic flavor of freshly-grated ginger er ginger lover here lol The cake looks wonderful , Zoe !

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  32. I'm sure it's super yummy! Saw the ginger event at Alvin's blog; will try to find time to participate. Love the thumbs-up pix! Super cute!

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    Replies
    1. Zoe, I've submitted mine too! Hope over to chk it out with special mention of u. xoxo

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    2. Hi Shirley,

      Nice to have you linking up with our LTU ginger event. Forget the bread mask... LOL! Your Chinese remedies are so much better to combat against these yucky hazes.

      Zoe

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  33. Even I am not a great fan of too much ginger in cakes, so I wudnt dare try my hands on this one !! But that was a perfect bake :)

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  34. this gingery cake must b so precious to anutie J..have to eat slowly and wait till next year for another cake of yours :D. I like ginger in chinese cooking , not sure if i like them in cakes but a little is okay for me too .

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  35. When i was a kid, i used to eat lots of ginger cookies - the chinese type. Nowadays we can hardly get them. Your goey ginger cake really brings back memories :) i love all goey cake, this one sure packs a punch!

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  36. Hi!!, yumm, the cake looks delicious

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  37. I love ginger cake! I think I have one in the freezer.

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  38. This ginger cake looks perfectly delicious, I am not a huge ginger fan but I still want to try it :D

    Cheers
    Choc Chip Uru

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  39. Oh how I do love ginger cake. It reminds me of being a kid again!

    Hope to get involved in the Curtis Stone/Ginger blog hops this month. Have been very busy and as such, not been blogging much!

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  40. Zoe, your ginger cake is superb, moist, ooey-gooey, amazing delicious. Love how it turned out...love the pretty photos, and the recipe is a 'keeper'...thanks for sharing! Will sure to save this for the Christmas holidays, when ginger is most popular, but the best part about this is that you can have it all-year round! xo

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  41. I would have no problem devouring this cake. I make a ginger tamarind version. Yum

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  42. crystallised ginger is sold everywhere, in Coles, Collonial Markets and also in health food shops.

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    Replies
    1. Hi,

      Thanks for your info! This recipe uses stem ginger which is not easily available at Melbourne.

      I thought of this ingredient with crystallised ginger which I know that it can be purchased at any markets, Coles or any supermarkets but choose to use fresh ginger instead for a less sugar and more ginger-y taste. Cheers!

      Zoe

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  43. I never had ginger cake...and I like the sounds of this one...gooey :)
    Hope you are having a fun weekend Zoe!

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  44. Hi Zoe,

    Your little 'R' must be really proud of himself baking a cake specially for auntie J.

    I am like Lena too, love ginger but only in cooking and maybe a little in baking..lol
    mui




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  45. Hmmm...yumm..yumm...It's been a long time since I tried a ginger cake. Your looks so so very tempting. Wish I cake take a bite on it. Slurppp....
    Hope you're having a lovely week ahead dear.
    Kristy

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  46. I wish I can have some one to share this if I bake this. :)

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  47. Hello, I noticed that 85g of freshly grated ginger comes out to 2/3 of a cup. That's quite a bit. I love ginger but is it very intense? Thanks, Richie in Connecticut USA

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    Replies
    1. Hi Richie,

      The original recipe uses stem ginger but I have replaced it with fresh ginger because my auntie loves it. I remember using a big piece of fresh ginger to bake this tiny cake and wouldn't recommend you doing that unless you are a die-hard ginger fan like my auntie.

      Maybe try using a quarter fresh ginger with three quarter amount of stem ginger first and see if you like the strong gingery taste.

      Zoe

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