Dark Ginger Cake
Dark Ginger Cake
Recipe
| Group | Weight / Volume | Unit | Product |
|---|---|---|---|
| Multicake Mix | 0 | 700 | 100 |
| Butter | 0 | 150 | 21 |
| Demerera Sugar | 0 | 150 | 21 |
| Cinnamon | 0 | 10 | 1.4 |
| Ginger | 0 | 10 | 1.4 |
| Treacle | 0 | 150 | 21 |
| Golden syrup | 0 | 150 | 21 |
| Whole Egg (cold) | 0 | 250 | 35 |
| Total | 1 | 570 | |
| Yield | 3.9 loaf cakes @ 400g |
Preparation
Method:
- Melt butter, sugar, spices, treacle and golden syrup in a bain marie until the butter is melted and sugar dissolved.
- Cool slightly and beat in eggs in 2 stages. In a planetary mixer fitted with beater.
- Fold in Multicake mix with beater, until thoroughly combined.
- Deposit into desired trays/ moulds
- Bake at 170°c for 60-90 minutes
- Cool in tins and serve next day for best flavour.
