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1 Spicy Ginger Cake

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Spicy Ginger Cake

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Ingredients

60 piece(s)

Spicy Ginger Cake

  • 340 grams golden syrup
  • 185 grams Milk
  • 185 grams Butter, cut in to pieces
  • 220 grams sugar
  • 2 eggs
  • 410 grams plain flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon bicarb soda, mixed with 188g hot water
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  • 6
    27min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      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.
    • 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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Ginger Cake
  1. Preheat oven to 160°
    Add syrup and milk to mixing bowl.
    Mix 3mins/50°/speed 2, or until combined
    Transfer syrup and milk mixture to a bowl and set aside
    No need to wash bowl
    Add butter and sugar and mix 20secs/speed 4
    Scrape sides, add eggs and mix 10 secs/ speed 4
    Add flour, ginger, cinnamon
    Add reserved syrup and milk mixture
    In a small seperate bowl mix bicarb soda and hot water and add to thermomix mixing bowl with flour and syrup and milk mixture
    Roughly combine with spatula
    Mix 10sec/ speed 4
    Scrape down sides and mix again 10sec/speed 4
    Scrape and repeat as needed until well mixed
    Pour into mini muffin tins and bake for 12 minutes at 160° until just golden.
    Let cool in tin for approx 10mins before turning out.
    If using larger tins than minimuffin trays adjust time accordingly
    Let cool and decorate with whipped cream and
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Can be baked in any size tin. Still cook at 160° and adjust time accordingly.

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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  • Lovely recipe - had all ingreds on hand, makes a...

    Submitted by CarleeM on 13. September 2023 - 09:59.

    Lovely recipe - had all ingreds on hand, makes a huge batch of 60 (almost halved recipe, but glad I didn't as I can freeze some), taste sooo so good! Thank you !! 😋👩🏻‍🍳🤎

    note: made half with silicone mini cupcake moulds and half with mini patty papers - best baked in patty cases as sticks badly to silicone moulds despite oiling and resting 10 mins after baking 😊

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  • Love this recipe. These little ginger cakes turned...

    Submitted by Nadsthermy on 6. August 2023 - 08:56.

    Love this recipe. These little ginger cakes turned out perfect and were absolutely delicious

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