A devilishly dark and sticky cake, made all the better with a considerable amount of crystallised ginger for a bit of fiery kick. It’s even better the day after baking, if you can hold off eating it all at once!
I love ginger. It’s one of those things that appear on our shopping list each week without fail. We cook a lot of asian inspired food, and it’s a quick and guaranteed way of packing a punch quickly. However, despite having it around, I’d never really thought before about using it as a baking ingredient. Having researched ways to use ginger, I found a recipe for a caramel and ginger cake. It sounded too good not to try, and despite being a little bit dubious, I’m so glad I did! It was just delicious.
This cake is simple to make, with an amazing quick caramel sauce used as both an ingredient in the sponge and a topping. I will definitely be using this caramel sauce again! It gave the sponge a real depth of flavour that can be hard to achieve in quite a plainly flavoured sponge, and the extra wet ingredients kept the it perfectly moist. Then the ginger – crystallised ginger in this case – is roughly chopped and just folded into the cake batter. It is the ginger flavour that benefits from being left an extra day. It wasn’t necessarily stronger, just more consistent across the cake, and the ginger chunks in the sponge had almost melted away.
Although you could definitely tell this was no diet cake, it’s a treat I can’t wait to have again. For a simple recipe, it packs quite the flavour-filled punch!
Makes 15 pieces, takes 25 minutes plus baking and cooling time.
- Salted Caramel Sauce:
- 100g dairy free butter
- 150g dark brown soft muscavado sugar
- 100ml dairy free cream
- Generous pinch salt flakes
- 175g dairy free butter
- 125g light brown sugar
- 75g black treacle
- 200g self raising flour
- 3 large eggs
- 3 heaped tbsp crystallised ginger, plus extra for decoration
- Make the caramel sauce – Heat all the ingredients in a saucepan until the butter has melted and the sugar dissolved. Leave to cool.
- Preheat the oven to 180 degrees, and line a swiss roll tin with greaseproof paper.
- In a large bowl, add the butter, sugar, treacle, flour, eggs, and half the caramel sauce.
- Roughly chop the crystallised ginger, and mix into the cake batter.
- Pour the batter into the tin, smooth over the top, and bake for 25 – 30 minutes until golden brown, risen, and a skewer comes out clean from the centre.
- When baked, whilst still in the tin, use the skewer to poke holes all over the top of the cake, and then pour over the remaining caramel sauce. Sprinkle over the extra crystallised ginger and leave to cool fully in the tin.
- Slice and serve.