ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE

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If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.

Provided by French Tart

Categories     Dessert

Time 1h10m

Yield 1 Ginger Cake, 12 serving(s)

Number Of Ingredients 15

200 g butter, at room temperature, plus a little extra for greasing
175 g light brown sugar
2 tablespoons golden syrup
1 tablespoon black treacle or 1 tablespoon molasses
150 ml milk
2 large eggs, beaten at room temperature
4 pieces preserved ginger in syrup, chopped
300 g self-raising flour, sifted
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon grated fresh gingerroot
1 lemon, juice of
225 g icing sugar
2 pieces preserved ginger in syrup
4 tablespoons ginger syrup (from jar of stem ginger in syrup)

Steps:

  • You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
  • Pre-heat the oven to gas mark 180C/350F/gas4.
  • First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
  • To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
  • Cool briefly & stir in the milk.
  • Beat the eggs into the mixture & add the chopped stem ginger - mix well.
  • Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
  • Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
  • Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
  • Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
  • Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
  • For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
  • Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
  • Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
  • If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

Nutrition Facts : Calories 373.3, Fat 15, SaturatedFat 9.1, Cholesterol 72.6, Sodium 500.4, Carbohydrate 56.9, Fiber 0.8, Sugar 33.8, Protein 4.1

Babar Khattak
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Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.


Zaeem Jutt
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I'm not sure what went wrong, but my cake turned out really dense and heavy. It wasn't very enjoyable.


Lina Mamzondi
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This cake was a bit of a disappointment. It was too dry and the flavor was bland.


Peter Raven
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This cake is absolutely delicious. I highly recommend it!


Evelyn Velazquez
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I'm so glad I found this recipe. It's the perfect cake to serve at my next tea party.


Sagor sk
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This cake is a keeper! I've already made it twice and it's been a hit both times.


Vanessa Alba Banegas Ortiz
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I would definitely make this cake again. It's a great recipe for a special occasion or for a weekend treat.


Camiliana Mata
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Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.


Mr Amire
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This cake was a bit too dense for my taste. I think I would have preferred a lighter, fluffier cake.


Pius Njoroge
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I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I think I might have overbaked it.


Nim Bahadur KC
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This cake was a bit too sweet for my taste, but I think it would be perfect for someone who loves sweet desserts.


Kez
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I'm not a big fan of preserved ginger, but I actually really enjoyed this cake. The flavors were well-balanced and the cake was very moist.


Kajol Akter
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This cake is so moist and flavorful. I love the way the drizzle soaks into the cake and makes it even more delicious.


Nagham Ahmad
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I love the combination of flavors in this cake. The preserved ginger, orange, and lemon all work together perfectly. It's a great cake for any occasion.


jesse miller
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This cake was a hit at my last tea party. The preserved ginger added a unique and delicious flavor that everyone loved.


Strickland80 Kids
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I followed the recipe exactly and the cake turned out perfectly. It was so moist and flavorful, and the drizzle really made it special. My friends and family loved it!


Jr Borsoni
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This English High Tea Preserved Ginger Drizzle Cake is a delightful treat that combines the flavors of preserved ginger, orange, and lemon perfectly. The cake itself is moist and flavorful, while the drizzle adds a burst of citrusy sweetness. I highl


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