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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
  • 6
    55min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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