Jamaican style ginger cake

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Jamaican style ginger cake

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Ingredients

12 portion(s)

Jamaican style ginger cake

125 grams unsalted butter, plus extra for greasing
40 g stem ginger, (approx. 3 lumps)
125 grams Dark Brown Sugar
100 grams golden syrup
100 g black treacle
2 tablespoons Syrup, stem ginger
250 gram self-raising flour
1 tbsp ground ginger
1 teaspoons ground cinnamon
1 tsp mixed spice
1 teaspoons bicarbonate of soda
1 pinch salt
2 eggs
240 g full cream milk

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6

1h 0min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- 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.
  
  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!
9
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Recipe's preparation

Preheat oven to 180°C. Grease and line a bread tin (27 cm x 11 cm) to with baking paper.

Place stem ginger into mixing bowl and chop 3 sec/speed 7.

Add butter, sugar, golden syrup, treacle and 2 tablespoons of syrup from the stem ginger jar and heat 4 min/98°C/speed 1.

Add flour, ground ginger, cinnamon, mixed spice, bicarbonate soda and a pinch of salt mix 30 sec/speed 4.

Add milk and eggs and mix 1 min/speed 4. transfer into the prepared loaf tin and bake (180°C) 35 - 40 minutes or until a wooden skewer inserted in the centre of the cake comes out clean. Allow to cool completely in tin. Once cool and wrap in foil for 24-48 hours before serving. The longer the cake is left wrap the tastier and sticker the cake will become.

Accessories you need

Spatula TM5/TM6
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Tip

Substitute Self-raising flour for gluten-free self-raising flour

For even more ginger add 50 g of chopped crystallised ginger

To make your own Stem Ginger see my Stem Ginger recipe on recipe community

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.