This dish contains the following allergens: Milk/Dairy, Eggs, milk
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190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
4oz
treacle
6oz
soft light brown sugar
1
teaspoon vanilla bean paste
7oz
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
3oz
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
Utensils
Step 1
Preheat the oven to 180°C/Fan 150°C. Grease 20cm square tin with butter and line the bottom with a piece of baking parchment and set aside.
Step 2
In a saucepan, add the butter, treacle and sugar and set over low to medium heat. Stir mixture until melted. Remove from the heat and leave to cool.
Step 3
In a large bowl, sift flour, baking powder and ginger together. Add cooled butter mixture, vanilla bean paste, eggs, chopped stem ginger and milk. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed 3 until all ingredients are combined. Beat until smooth and well combined.
Step 4
Pour cake mixture into prepared tin. Bake in preheated oven for 35 minutes or until a cocktail stick inserted in middle of cake comes out clean.
Step 5
Leave the cake to cool in the tin for 10 minutes and then carefully turn out onto a wire rack. Leave to cool.
Step 6
In a bowl, sift icing sugar. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed. Gradually add water, 1 tablespoon at a time, until smooth spreading consistency is reached.
Step 7
Spoon the icing over cake, then sprinkle with stem ginger. Cut into squares to serve.
Preheat the oven to 180°C/Fan 150°C. Grease 20cm square tin with butter and line the bottom with a piece of baking parchment and set aside.
190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
4oz
treacle
6oz
soft light brown sugar
1
teaspoon vanilla bean paste
7oz
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
3oz
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
Step 2 of 7
In a saucepan, add the butter, treacle and sugar and set over low to medium heat. Stir mixture until melted. Remove from the heat and leave to cool.
190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
4oz
treacle
6oz
soft light brown sugar
1
teaspoon vanilla bean paste
7oz
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
3oz
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
Step 3 of 7
In a large bowl, sift flour, baking powder and ginger together. Add cooled butter mixture, vanilla bean paste, eggs, chopped stem ginger and milk. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed 3 until all ingredients are combined. Beat until smooth and well combined.
190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
4oz
treacle
6oz
soft light brown sugar
1
teaspoon vanilla bean paste
7oz
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
3oz
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
Step 4 of 7
Pour cake mixture into prepared tin. Bake in preheated oven for 35 minutes or until a cocktail stick inserted in middle of cake comes out clean.
190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
4oz
treacle
6oz
soft light brown sugar
1
teaspoon vanilla bean paste
7oz
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
3oz
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
Step 5 of 7
Leave the cake to cool in the tin for 10 minutes and then carefully turn out onto a wire rack. Leave to cool.
190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
4oz
treacle
6oz
soft light brown sugar
1
teaspoon vanilla bean paste
7oz
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
3oz
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
Step 6 of 7
In a bowl, sift icing sugar. Attach the hand mixer attachment to the power base, then assemble the beaters. Select power and press the up arrow to begin mixing on speed 1 and slowly increase to speed. Gradually add water, 1 tablespoon at a time, until smooth spreading consistency is reached.
190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
4oz
treacle
6oz
soft light brown sugar
1
teaspoon vanilla bean paste
7oz
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
3oz
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
Step 7 of 7
Spoon the icing over cake, then sprinkle with stem ginger. Cut into squares to serve.
190g
butter, softened, plus extra for greasing tin
115g
treacle
180g
soft light brown sugar
1
teaspoon vanilla bean paste
200g
all-purpose flour
1½ teaspoon
baking powder
1½
1½ ground ginger
3
medium eggs, beaten
2
tablespoons milk
2
pieces of jarred stem ginger, finely chopped
Icing
100g
icing sugar
1-2 tablespoons water
3
pieces of jarred stem ginger, coarsely chopped
190g
butter, softened, plus extra for greasing tin
