- 250 g Butter, chopped
- 110 g brown sugar
- 175 g golden syrup
- 10 g fresh ginger, either finely grated or in pieces
- 150 g plain flour
- 150 g SR flour
- 1/2 teaspoon bicarbonate of soda
- 180 g Milk
- 2 eggs
- 2 tablespoon crystallised ginger, chopped, OPTIONAL EXTRA
- 250 g cream cheese, softened
- 180 g Butter, softened
- 330 g icing sugar, (or sugar, milled in two batches for 1 minute speed 9 each)
- 1 teaspoon vanilla
1h 5minPreparation 5minBaking/Cooking
Recipe is created for
Preheat oven to 170-180 degrees and line a baking tin with paper. This makes enough for 1 round 20cm cake but does well in loaf sized pan & cupcakes as well.
If using pieces of ginger, start by finely grating this in TM bowl. Best is to start the blades turning at speed 7 & drop the chopped ginger through the hole in the lid until all grated. To minimise washing & cleaning, if doing this step leave the ginger in the bowl and move to step 2. If you have started with grated ginger, skip this step
- Combine the butter, brown sugar and golden syrup in TM bowl and melt 5 minutes 60 degrees speed 3. Scrape down edges of bowl
- Add in grated ginger if you did not perform step 1 and mix 5 seconds speed 4. (if you grated the ginger in step 1, then don't worry about this as you already have ginger in the mixture!)
- Add the flours and bicarbonate of soda to the bowl and mix 10 seconds speed 5. Scrape down edges.
- Add in the milk and eggs and mix a further 10 seconds speed 5. Scrape down edges of bowl
- If using crystallised ginger, then add it now and mix a further 5 seconds REVERSE speed 5
- Pour mixture into chosen baking tin and cook for ~1 hour (cupcake sized need ~30 minutes, loaf pan 40-50 minutes, round cake 60-70 minutes depending on your oven)
- Set cake aside for 10 minutes in the tin, then turn out onto a wire rack to cool completely. NOTE if you want the top flat, invert onto rack. If you like your top dome shaped, then place right-ride on the rack.
- Place all frosting ingredients into the TM bowl and mix 20 seconds speed 5
- You can either split your cake through the middle to frost layers or just frost the top depending on the occasion.
Ginger cakes keep really well and the taste develops if you make it the day before. A great one for school especially if un-inced
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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