Table of Contents
1 Heat the oven to 160C/140C fan/gas 2½. 2 Sift the flour and ginger together into a large mixing bowl and set aside. … 3 Pour the remaining milk, along with the spread, sugar, syrup and treacle into a medium pan and place over a medium heat for about 2 minutes, until the spread has … More items…
1 For the sponge, preheat the oven to 180°C/fan 160°C/gas 4. … 2 In a separate bowl, sift together the flour, ground ginger, ground cinnamon and salt. 3 Add the eggs, one at a time, to the creamed mixture, beating after each addition. … 4 Fold the flour mixture and diced stem ginger into the creamed mixture. … More items…
Sift the flour and ginger together into a large mixing bowl and set aside. Measure 1 tablespoon of the milk into a small bowl and stir in the bicarbonate of soda. Pour the remaining milk, along with the spread, sugar, syrup and treacle into a medium pan and place over a medium heat for about 2 minutes, until the spread has melted.
This ginger cake, with stem ginger inside and a salted caramel Swiss meringue buttercream, is decorated with cinder toffee. The spicy warmth of ginger, with the crunch and caramel flavour of cinder toffee, makes it the perfect autumn treat.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…