https://www.copymethat.com/r/DuTisUVXL/bonfire-night-ginger-cake-with-cinder-to/
128927029
42WyU38
DuTisUVXL
2024-05-03 14:01:09
Bonfire Night Ginger Cake with Cinder Toffee
loading...
X
Ingredients
- 200g (7oz) unsalted butter, at room temperature
- 200g (7oz) dark brown sugar
- 100g (3½oz) golden syrup
- 30g (1oz) treacle
- 275g (9¾oz) self-raising flour
- 1tbsp ground ginger
- 1tsp ground cinnamon
- A pinch of salt
- 5 large eggs
- 10 balls of stem ginger from a jar, cut into 1cm dice
- 4tbsp syrup from the stem ginger jar
- 100g (3½oz) crystallised ginger, roughly chopped, to decorate
- subheading: For the cinder toffee:
- 100g (3½oz) caster sugar
- 90g (3¼oz) golden syrup
- 1tsp ground ginger
- 1½tsp bicarbonate of soda
- subheading: For the salted caramel sauce:
- 180g (6¼oz) caster sugar
- 180ml (6¼fl oz) double cream
- 1tsp sea salt
- subheading: For the Swiss meringue buttercream:
- 3 large egg whites
- 225g (8oz) caster sugar
- 200g (7oz) unsalted butter, at room temperature, diced
- 175g (6oz) salted butter, at room temperature, diced
- 6 balls of stem ginger from a jar, very finely chopped
- subheading: For the dripping sauce:
- 25g (1oz) soft dark brown sugar
- ½tbsp golden syrup
- 25g (1oz) unsalted butter
- 5cm piece of fresh root ginger, peeled and grated
- 25ml (1fl oz) double cream
- ¼tsp sea salt flakes
Steps
Directions at dailymail.co.uk
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!