Golden Ginger Cake recipe | Just Cook!
#gingercake #cake #recipe
Golden Ginger Cake
Make a delicious Golden Ginger Cake with this easy recipe, perfect for everyday baking and occasion. Sweet, spongy and sticky. The perfect treat!
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INGREDIENTS:
* 225g Golden Syrup
* 100g Butter
* 100g Caster Sugar
* 75g Stem Ginger in Syrup
* 200ml Milk
* 2 Eggs
* 225g Self-raising Flour
* 1 tbsp Ground Ginger
* 1 tsp Bicarbonate of Soda
* 1 tsp Salt
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Fresh Ginger Cake Recipe || How To Bake A Healthy, The Best and Very Moist Ginger Cake
Watch the full video tutorial and Learn how to bake this Special Cake Recipe
#Freshgingercake #christmascake #darecipequeen #bakerscornerwithchiomaontopclassics
Ginger Biscuits// No eggs ginger biscuit recipe
Ingredients
20 cups flour
1,25kg margarine
3 cups sugar
1kg golden syrup
6teaspoon bicarbonate of soda
9 teaspoon baking powder
2 and half warm milk
20g ginger powder
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Gingerbread Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Gingerbread Cake. This moist and flavorful Gingerbread Cake is really the perfect dessert for fall and winter. This recipe is also very adaptable. Although it contains lemon zest you could use the zest of one orange. Toasted nuts, minced fresh ginger, or even crystallized ginger could be added.
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Gingerbread Loaf Recipe | Gingerbread Cake
A moist Gingerbread Loaf made with brown sugar, golden syrup and sweet spices like ginger and cinnamon!
Written Recipe -
This gorgeous gingerbread cake is super easy to make and perfect for Christmas! It’s so easy to make! It’s basically a one-bowl recipe and you probably have most of the ingredients sitting in your pantry right now. All the mouthwatering flavour comes from deliciously rich golden syrup that mix with butter and brown sugar for a deep caramel flavour (YUM!). Then you add a handful of spices and you have the perfect Gingerbread Cake Loaf. I’ve made this loaf a number of times already and it’s a household fave, especially during the Christmas season.
Make sure you take photos of your bakes and tag me so I can see what you are up to @bakewithshay and use the tag #bakewtihshay
i n g r e d i e n t s
100 g butter
2 tablespoon golden syrup
1 egg
1/2 cup brown sugar
1 cup plain flour
1 teaspoon baking powder
2 teaspoons ginger powder
1 teaspoon cinnamon
1 teaspoon baking soda
3⁄4 cup milk
m e t h o d
Preheat oven to 180°C and Line a loaf tin with baking paper.
Mix melted butter and golden syrup together.
Add egg, and sugar - mix well
Sift and mix in all other ingredients except the baking soda and milk.
Mix the baking soda with the milk then stir this into the mix. The mixture will be quite
runny.
Pour into the loaf tin and cook for about 35 mins or until ready when tested with a skewer.
YORKSHIRE PARKIN | Sticky Ginger Parkin | British Recipe #gingercake #yorkshireparkin #gingerparkin
This bold and robust ginger parkin is made the traditional Yorkshire way, with steel cut oats, ginger pieces, and black treacle (molasses) that produce this deliciously sticky and chewy cake.
Unlike most everyday baking recipes, this is unusual in that the flavors and texture improve with time...so be prepared to bake this and then WAIT around 3 days before it reaches peak state!
The Parkin has its roots in both Yorkshire and Lancashire. The Yorkshire Parkin recipe historically uses black treacle/molasses and the Lancashire version is lighter and uses golden syrup. In this recipe, I have opted to use both although it is heavier on the molasses.
INGREDIENTS
1½ cups steel cut oats (pulsed in food processor)
¾ cup all purpose/plain flour
1½ teaspoons baking powder
2 teaspoons ginger powder
1 teaspoon all spice
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup golden syrup or corn syrup
⅔ cup black treacle or molasses
¾ cup brown sugar
½ cup butter
¼ cup crystallized ginger, finely chopped
1 egg, lightly beaten
2 tablespoons milk
DIRECTIONS:
1. Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin.
2. Measure out the steel cut oats and put through a food processor to break down. The oats should not be a flour and some chunks should remain.
3. Add all the dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder.
4. In a small saucepan add in butter, brown sugar, black treacle/molasses, golden syrup/corn syrup. Stir until the butter and sugar have melted, making sure not to boil. Then remove from the heat and allow to cool for 5 minutes.
5. Pour the warm sugar mixture into the dry ingredients, and stir until combined. Then stir in the crystallized ginger pieces, the egg, and milk.
6. Pour the batter into the baking tin and bake in the oven for approximately 1 hour and 15 minutes. Use a toothpick to check if it is fully baked - it is ready if it comes out clean. Allow the Parkin to cool in the baking tin for a few minutes.
7. Then turn it face down onto a cutting board, slide the baking tin out, and remove the parchment paper. Allow the parkin to cool for 10-15 minutes before cutting into equal sized squares.
Store in an airtight container and ALLOW IT TO REST FOR 2-3 DAYS.
It takes this time for the flavor and sticky texture to fully develop...it WILL be worth the wait so be patient!
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