Let’s embark on a journey into the realm of delightful flavors with a recipe that promises warmth, comfort, and a touch of spice. Today, we’re exploring the renowned Ginger Cake, a beloved creation of culinary icon Delia Smith. This recipe encapsulates the essence of home baking, inviting you to savor every bite of its rich, ginger-infused goodness. So, gather your ingredients and prepare to experience the joy of baking this timeless classic in your own kitchen.
What Is Delia Smith’s Ginger Cake Recipe?
Delia Smith’s Ginger Cake recipe is a delightful blend of preserved stem ginger, ground ginger, and fresh root ginger, complemented by golden caster sugar and molasses syrup. It’s a warm, comforting treat with a cooking time of about 50-60 minutes. The cake serves as a perfect indulgence for gatherings or afternoon teas. So, if you’re craving a cozy slice of homemade goodness, this recipe is sure to satisfy.
How To Make Ginger Cake Delia Smith Recipe Overview:
This Ginger Cake recipe is a delightful fusion of ginger-infused flavors, sweetened with golden caster sugar and enriched with molasses syrup. With a cooking time of approximately 50-60 minutes, this recipe yields a generous portion, perfect for sharing with loved ones or savoring throughout the week. Whether it’s for a cozy afternoon treat or a special occasion, this cake promises to deliver warmth and comfort with every slice, making it a beloved addition to any baking repertoire.
Ingredients:
- 8 pieces of preserved stem ginger in syrup, chopped
- 12oz/ 350g butter, softened
- 2 heaped tsp ground ginger
- 4 tbsp ginger syrup, from a jar of stem ginger in syrup
- 2 tsp grated fresh root ginger
- 4 large eggs, at room temperature
- 12oz/ 350g golden caster sugar (a mix of 6oz each of soft brown and caster sugar)
- 2 tbsp ground almonds
- 2 tbsp molasses syrup (or substitute with 2 tbsp of molasses cane sugar)
- 16oz/ 450g self-raising flour
- 4 tbsp milk, at room temperature
For the icing:
- 16oz/ 450g icing sugar, sifted
- Juice of 2 lemons
Instructions:
- Begin by preheating your oven to 160°C (320°F) and preparing a 9-inch cake tin by greasing and lining it.
- In a mixing bowl, cream together the golden caster sugar and softened butter. Cream until the mixture becomes light and fluffy.
- One egg at a time, adding and beating thoroughly after each addition.
- Stir in the chopped preserved stem ginger, ginger syrup, grated fresh root ginger, and molasses syrup until the ingredients are well combined.
- Gradually sift in the self-raising flour, folding it gently into the mixture until no streaks of flour remain.
- Mix in the ground almonds and milk until the batter achieves a smooth and consistent texture.
- Pour the batter into the prepared cake tin, ensuring it spreads evenly.
- Bake the cake in the preheated oven for 50-60 minutes or until a skewer inserted into the center comes out clean.
- Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the icing by combining the sifted icing sugar with lemon juice until you achieve a smooth, pourable consistency.
- Drizzle the icing over the cooled cake and allow it to set slightly before slicing and serving. Enjoy!
Nutritional Value:
Calories: 480 kcal
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 180mg
Total Carbohydrates: 72g
Dietary Fiber: 1g
Sugars: 52g
Protein: 5g
Also Read: Dutch Apple Cake Recipe Delia Smith
FAQs:
What can I use if I don’t have molasses syrup?
If you don’t have molasses syrup, you can use dark corn syrup or maple syrup instead. They’ll add a similar rich flavor to your ginger cake. Just swap them out in equal amounts, and you’ll still get that delicious depth of taste. So, no worries if you’re out of molasses syrup – there are other tasty options to keep your cake baking on track!
How can I adjust the sweetness of the icing?
If you find the icing too sweet, you can tweak it easily. Just add less icing sugar or use more lemon juice to balance the sweetness. It’s all about finding the right taste for you. So, give it a taste as you mix, and adjust until it’s just right. That way, you’ll have a tangy, sweet topping that perfectly complements your ginger cake.
Can I use fresh ginger instead of preserved stem ginger?
While preserved stem ginger adds a unique texture and flavor to the cake, you can substitute it with an equal amount of finely grated fresh ginger. Just be mindful that fresh ginger will impart a stronger, sharper flavor.
What can I use if I don’t have golden caster sugar?
If you don’t have golden caster sugar on hand, you can use regular caster sugar or granulated sugar as a substitute. However, keep in mind that golden caster sugar adds a slightly caramelized flavor and golden hue to the cake.
How long will this cake stay fresh?
When stored in an airtight container at room temperature, this ginger cake will stay fresh for up to 3-4 days. Alternatively, you can store it in the refrigerator for extended freshness, but allow it to come to room temperature before serving for the best flavor and texture.
Conclusion:
This Ginger Cake recipe is a true delight for the senses, marrying the warmth of ginger with the sweetness of molasses and golden caster sugar. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your repertoire. So, gather your ingredients, preheat your oven, and get ready to bake up a slice of comfort and joy!
Ginger Cake Delia Smith Recipe
Ingredients
- 8 pieces of preserved stem ginger in syrup chopped
- 12 oz/ 350g butter softened
- 2 heaped tsp ground ginger
- 4 tbsp ginger syrup from a jar of stem ginger in syrup
- 2 tsp grated fresh root ginger
- 4 large eggs at room temperature
- 12 oz/ 350g golden caster sugar a mix of 6oz each of soft brown and caster sugar
- 2 tbsp ground almonds
- 2 tbsp molasses syrup or substitute with 2 tbsp of molasses cane sugar
- 16 oz/ 450g self-raising flour
- 4 tbsp milk at room temperature
For the icing:
- 16 oz/ 450g icing sugar sifted
- Juice of 2 lemons
Instructions
- Begin by preheating your oven to 160°C (320°F) and preparing a 9-inch cake tin by greasing and lining it.
- In a mixing bowl, cream together the golden caster sugar and softened butter. Cream until the mixture becomes light and fluffy.
- One egg at a time, adding and beating thoroughly after each addition.
- Stir in the chopped preserved stem ginger, ginger syrup, grated fresh root ginger, and molasses syrup until the ingredients are well combined.
- Gradually sift in the self-raising flour, folding it gently into the mixture until no streaks of flour remain.
- Mix in the ground almonds and milk until the batter achieves a smooth and consistent texture.
- Pour the batter into the prepared cake tin, ensuring it spreads evenly.
- Bake the cake in the preheated oven for 50-60 minutes or until a skewer inserted into the center comes out clean.
- Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the icing by combining the sifted icing sugar with lemon juice until you achieve a smooth, pourable consistency.
- Drizzle the icing over the cooled cake and allow it to set slightly before slicing and serving. Enjoy!
