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
- 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
- 150g salted butter
- 450g icing sugar
- 1 tsp vanilla extract
- 90g Caramac chocolate
- Heat the oven to 160C/fan 140C/gas 3.
- Butter and line 2 x 20cm springform tins with baking paper.
- Put the treacle, rum, milk and muscovado sugar in a pan with the chopped dates and stem ginger chunks.
- Bring to the boil, then bubble for 3 minutes to soften the dates.
- Use a hand blender to blitz the date mixture to a smooth purée – be careful, it will be hot!
- Stir in the diced butter until it’s melted, followed by the caramel and the eggs.
- Combine the flour, bicarb and spices in a bowl, then make a well in the centre and pour in the warm date mixture.
- 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.
- Cool in the tins.
- 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.
- Beat the butter with electric beaters until soft, then beat in half the icing sugar.
- Add the remaining icing sugar with the vanilla extract and beat until the icing is fluffy and pale. Beat in the 4 tbsp caramel.
- 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.
- 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.
- Chill for 30 minutes until the icing is cold and firm.
For more Great British Bake Off Bloggers posts, click here