Ginger Treacle Cake Asda Good Living Recipes

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GINGER & TREACLE CAKE | ASDA GOOD LIVING



Ginger & treacle cake | Asda Good Living image

The flavour of this cake improves if it's stored in an airtight container for a few days before eating, if you can wait that long.

Provided by Asda Good Living

Categories     Baking

Time 1h30m

Number Of Ingredients 10

115g butter
125g golden syrup
100g black treacle
75g soft dark brown sugar
50g Asda Ginger Preserve
115g Asda Self-Raising Flour
½ level tsp bicarbonate of soda
2 level tsp mixed spice
2 large free-range eggs
100ml milk

Steps:

  • Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 2lb loaf tin or an 18cm deep square cake tin with baking paper. Gently heat the butter, golden syrup, treacle, sugar and ginger preserve in a pan until the butter melts and the mixture is warm but not hot. Watch the pan all the time to make sure the mixture doesn't boil.
  • Sift the flours, bicarbonate of soda, ginger and mixed spice into a large bowl. Lightly beat the eggs with the milk and add to the flour mixture along with the butter and syrup mixture. Stir until just evenly mixed but don't beat the mixture.
  • Turn into the tin and bake for about an hour or until risen and a skewer inserted in the middle comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 300 kcal, Fat 11 grams, SaturatedFat 6.6 grams, Sugar 27 grams, ServingSize 82g grams

STICKY TREACLE, GINGER & LIME CAKE



Sticky treacle, ginger & lime cake image

This moist and sticky layer cake tastes better the longer you leave it in the tin, so make ahead and enjoy for up to a week

Provided by Cassie Best

Categories     Afternoon tea

Time 2h5m

Yield Cuts into 10-12 slices

Number Of Ingredients 15

200g butter
200g dark muscovado sugar
175g black treacle
2 tbsp ginger syrup
200ml full-fat milk
2 large eggs , beaten
325g plain flour
1 ½ tsp bicarbonate of soda
2 tsp ground ginger
75g stem ginger , chopped
zest 2 limes
4 tbsp lime marmalade or lime curd
zest 2 limes , plus juice of 1
140g icing sugar
1 tbsp amber sugar crystals (we used Tate & Lyle), or 5 sugar cubes

Steps:

  • Put the butter, muscovado sugar, treacle and ginger syrup in a saucepan. Heat for a few mins, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins. Heat oven to 160C/140C fan/ gas 3. Grease and line the base and sides of a 20cm-deep round cake tin with baking parchment.
  • Whisk the milk into the butter mixture, then add the eggs and beat well to combine. In a large bowl, mix the flour, bicarb and ground ginger. Pour in the buttery liquid and stir well to combine, making sure there are no pockets of flour. Add the stem ginger and lime zest, and stir again.
  • Pour into the cake tin and bake for 1 hr 15 mins. To check if the cake is cooked, insert a skewer into the centre of the cake - if any uncooked cake mixture sticks to the skewer, return the cake to the oven for a further 10 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
  • Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.
  • In a small bowl, mix the lime juice and icing sugar until thick and smooth, adding a little extra icing sugar if it's too runny. Transfer to a sandwich bag, squeeze down into one corner and twist shut, then snip off a tiny bit of the corner. Drizzle in stripes over the cake. Using a pestle and mortar, crush the sugar crystals or cubes, with half the lime zest, to a chunky rubble and scatter over the top of the cake. Finish by sprinkling with the remaining zest. Will keep in a tin for up to 1 week - it tastes great on the day it's made, but even better after a day or two in the tin.

Nutrition Facts : Calories 442 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

GINGER TREACLE SPONGE



Ginger treacle sponge image

We know how you love hot treacle sponge and sticky ginger cake, so this gorgeous pud is sure to become a favourite

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 2h15m

Number Of Ingredients 14

175g softened butter , plus extra for greasing
2 tbsp breadcrumb
3 tbsp golden syrup
1 tbsp ginger syrup from a jar of stem ginger
175g soft light brown sugar
3 large eggs , beaten
1 tsp vanilla extract
zest 1 lemon
175g self-raising flour
1 tsp ground ginger
200g caster sugar
1-2 clementines , unpeeled and thinly sliced
6 balls stem ginger , chunkily diced, plus 3 tbsp syrup from the ginger jar
100g golden syrup

Steps:

  • Butter a 1 litre pudding basin. Mix the breadcrumbs, golden syrup and ginger syrup and place in the bottom of the basin.
  • To prepare the steamer, put a small, upturned saucer or trivet into a large saucepan big enough to fit the pudding basin. Put the kettle on.
  • In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs, vanilla and lemon zest, then sieve the flour and ginger into the mixture. Fold everything together with a big spoon or spatula. Fill the pudding basin with the sponge mixture.
  • Cut out large sheets of greaseproof paper and foil, big enough to fit over the basin with a 2in overhang. Sit greaseproof on foil, fold a pleat into the middle, then butter the greaseproof. Put, butter-side down, over the pudding, and tie tightly under the rim with string. Sit the basin in the saucepan, add enough water from the kettle to come halfway up the basin sides, cover with a lid and simmer gently for 1 hr 45 mins.
  • Meanwhile, candy your clementine slices by pouring 100ml water from the kettle over the sugar in a small frying pan. Heat until melted, then add the clementine slices and bubble until they are shiny and sticky with sugar. Lift out with tongs and set aside on baking parchment to dry.
  • Check the pudding is cooked by inserting a metal skewer - there should be no raw mixture on the skewer, but you may find a little sticky syrup from the bottom.
  • For the topping, put the syrups in a small pan and bubble to thicken for a few mins, then stir in the ginger chunks and a few clementine slices. Turn the pudding out onto a serving plate and spoon over some syrupy ginger topping. Serve with crème fraîche and custard.

Nutrition Facts : Calories 546 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 69 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

NOVA SCOTIA GINGER CAKE



Nova Scotia Ginger Cake image

Make and share this Nova Scotia Ginger Cake recipe from Food.com.

Provided by awthewind

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup butter
1/4 cup shortening
1/2 cup sugar
1 egg (beaten)
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup hot water

Steps:

  • Cream together butter, shortening and sugar.
  • Add egg and molasses, mix until smooth.
  • Add dry ingredients: flour, baking soda, salt, ginger, cinnamon and cloves.
  • Add hot water and beat until smooth.
  • Pour into a prepared 9x9 baking pan.
  • Bake at 350°F for 35 minutes.

Nutrition Facts : Calories 575.1, Fat 17.7, SaturatedFat 7.4, Cholesterol 55.6, Sodium 597.8, Carbohydrate 99.1, Fiber 1.7, Sugar 48, Protein 6.6

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