Sticky Ginger & Caramel Cake #GBBOBloggers2018 Week 5

Ant’s most favourite cake is sticky ginger so I knew what we’d be making this week! He found a recipe for a gluten-free ginger and caramel cake that uses Caramac chocolate as a topping. He LOVES Caramac chocolate! We didn’t use gluten-free flour, however, so the recipe below uses regular flour.

Ant added a layer of ginger jam in the middle that wasn’t called for in the recipe. It was absolutely delicious; I’m not looking forward to weigh-in at Slimming World again next week!

sticky ginger and caramel cake for #GBBOBloggers2018

Sticky Ginger and Caramel Cake

Ingredients

  • 250g Salted butter
  • 200g black treacle
  • 100ml dark rum
  • 200ml whole milk
  • 100g dark brown muscovado sugar
  • 200g dates, stoned and roughly chopped
  • 3 balls of stem ginger, roughly chopped
  • 1 tbsp stem ginger syrup
  • 150g Carnation caramel plus 4 tablespoons for the icing
  • 3 eggs
  • 2 tsp bicarbonate of soda
  • 400g plain flour
  • 2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice

Icing Ingredients

  • 150g salted butter
  • 450g icing sugar
  • 1 tsp vanilla extract

Drizzle Ingredients

  • 90g Caramac chocolate

Method

  1. Heat the oven to 160C/fan 140C/gas 3.
  2. Butter and line 2 x 20cm springform tins with baking paper.
  3. Put the treacle, rum, milk and muscovado sugar in a pan with the chopped dates and stem ginger chunks.
  4. Bring to the boil, then bubble for 3 minutes to soften the dates.
  5. Use a hand blender to blitz the date mixture to a smooth purée – be careful, it will be hot!
  6. Stir in the diced butter until it’s melted, followed by the caramel and the eggs.
  7. Combine the flour, bicarb and spices in a bowl, then make a well in the centre and pour in the warm date mixture.
  8. Mix with a wooden spoon until the batter is lump-free. Divide between the two tins (weigh the mixture for really even layers), then bake in the centre of the oven for 1 hour or until a skewer poked into the centre comes out clean.
  9. Cool in the tins.
  10. When the cakes are cool (or, if wrapped in clingfilm, the sponges will mature to an even tastier cake in a day or two) remove from the tins and make the icing.
  11. Beat the butter with electric beaters until soft, then beat in half the icing sugar.
  12. Add the remaining icing sugar with the vanilla extract and beat until the icing is fluffy and pale. Beat in the 4 tbsp caramel.
  13. Spread a thick layer of icing over one of the cakes and chill for 20 minutes to firm up, then sandwich the second cake on top.
  14. Spread the rest of the icing sparsely over the top and sides of the cake, filling any gaps where the sponges were sandwiched and scraping excess icing to give straight, clean, ‘naked’ sides.
  15. Chill for 30 minutes until the icing is cold and firm.

sticky ginger and caramel cake

I’m baking along with Jenny from Mummy Mishaps and Helen from Casa Costello

Casa Costello

For more Great British Bake Off Bloggers posts, click here

7 Comments

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  3. Anca 1st October 2018 at 1:01 pm

    Wow! It looks lovely and the addition of the ginger jam does sound very nice indeed.

  4. Jo Allison / Jo's Kitchen Larder 30th September 2018 at 8:42 pm

    Such a gorgeous cake! Love the extra ginger jam in the middle, yum!

  5. astrongcoffee 30th September 2018 at 4:38 pm

    Ginger and caramel sounds a lovely combonation

  6. Jenny Paulin 30th September 2018 at 8:51 am

    oh my goodness this looks incredible! I would happily tuck right into a large slice of this right now! thank you for making me hungry and craving cake ha ha! thanks for sharing with #GBBOBloggers2018 #GBBOBakeoftheweek x

  7. Rebecca Beesley 29th September 2018 at 1:30 pm

    wow that actually looks like a real showstopper of a cake! Love the caramel in it too. #gbbobloggers2018 #bakeoftheweek

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