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1 Dark & Sticky Ginger Cake

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Dark & Sticky Ginger Cake

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Ingredients

20 portion(s)

cake

  • 225 g Butter, roughly chopped
  • 180 g treacle
  • 180 g honey
  • 175 g Dark Brown Sugar
  • 360 g plain flour
  • 1 1/2 teaspoon bicarb of soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3 Eggs, Large
  • 120 g Milk
  • 2 tablespoons freshly grated ginger, or Buderim Naked Ginger

glaze

  • 70 g Milk
  • 70 g whiskey
  • 60 g icing sugar
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  • 6
    55min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Preheat the oven to 160°C (fan assist). Butter and line a 23 x 33cm (9 x 13in) roasting-tin with baking parchment so that it hangs over by a couple of cm.

     

    Combine the flour, bicarbonate of soda, spices and salt in Closed lid, 10 seconds, speed 4 then set aside.

     

    Combine the butter, treacle, honey, brown sugar and 120ml milk in Closed lid for 5 mins -  70 degrees-  speed 3-4 until the butter is melted and the sugar dissolved. Allow to cool.

     

     When you can comfortably dip a finger into the mixture, add the eggs to it, one at a time through the lid at Closed lidspeed 4.

     

     Once the mixture is smooth and satiny add the dry ingredients and the grated ginger, mix for 15 seconds , speed 4.

     

    Pour into the prepared tin and bake for 45 minutes. The top should spring back when touched and an inserted skewer should come out with moist crumbs. Allow the cake to cool for 10 minutes before glazing.

     

    In Closed lidcombine the milk, whiskey and icing sugar 4 seconds, speed 3. Spoon the icing over the still-warm cake – it will become more dense and sticky as it cools.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This cake was super

    Submitted by AnnaG3676 on 8. July 2016 - 05:25.

    This cake was super delicious. A little bit more time consuming to make having to mix flours, then take out of bowl and set aside, and also wait for liquid moisture to cool down before adding the eggs. However, the finished product was beautiful, rich and moist and made a large cake. I'll make this again.

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  • Yum!

    Submitted by Jade_S on 2. November 2015 - 16:46.

    Yum!

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