I think I have said before but love ginger in whatever form it takes and I am always looking for new ways to add it into my cooking and baking. I was contacted a while ago by The Ginger People asking if I would like to try some of their products in my baking. I was some crystallised ginger and some ginger syrup and decided to make a cake with it. However, I decided to try something different and try and make a lighter ginger cake which would not be as overpowering with ginger as some can be. I used a basic white sponge mix and added extra dried ginger and the crystallised ginger into it. I finished the cake with glacé icing made with the ginger syrup and water. My cake dipped in the middle as I opened the oven too early while it was baking.
While making the cake, I decided to try out the calorie counting function on my Judge Kitchen & Diet Scales (pictured above). These are normal scales but when you press one of the food type buttons on the bottom of them, it will automatically change from weight of item to the approximate calories. I used normal supermarket unsalted butter for this and as you can see 175g has approximately 1254 calories in it! I was shocked by this amount but you have to remember that this cake would be shared between 8-10 people so it isn’t quite as bad as it looks. I baked the cake in a new tin from Utensa. I am very impressed with this tin as it is very strong, non-stick and is made in Birmingham. I was also sent a couple of others from their range as well and was impressed even more. I generally find with most loose bottomed cake tins that there is not much tin underneath the loose round at the bottom and cake can occasionally escape through the gap, however the gold tin has a wide bottom underneath and provided much greater support to the cake and no escaping cake mix. You can see the range I was sent to review on Eileen’s blog ET Speaks From Home.
- For the Cake
- 175g unsalted butter, softened
- 175g caster sugar
- 3 eggs
- 175g self - raising flour
- 4 teaspoons dried ginger
- 150g small crystallised ginger pieces (mine was from The Ginger People)
- For the Icing
- 200g icing sugar
- 1 tablespoon of ginger syrup (mine was from The Ginger People)
- 2-3 teaspoons of water
- Preheat oven to 180 degrees C. Grease and line a 8 inch round loose bottomed deep cake tin and set aside
- In a large bowl, cream the butter and sugar together using an electric whisk, then add in the eggs and whisk until combined.
- Gently fold in the flour, dried ginger and crystallised ginger pieces until combined. Put the mixture into the prepared tin and bake in the preheated oven for 30-40 minutes until golden and cooked through.
- Set aside to cool completely and then make the icing.
- Put the ginger syrup and water into the icing and mix together until you have a thick paste. Once the cake is cooled, drizzle the icing over the cake and allow to set before tucking in!
For more cakes and bakes using ginger, please see:
Rhubarb and Ginger Cake by Fab Food 4 All
Gingerbread Cake & Marshmallow Frosting by Penne For Your Thoughts
Easy Ginger Cake by Fuss Free Flavours
Whisky and Ginger Bundtlettes by The Crafty Larder
Dutch Ginger Cake Squares by Family Friends Food
Sticky Ginger & Treacle Traybake by Myself
I was sent the Judge Scales, Utensa tins and products from The Ginger People in exchange for this review. All opinions are my own. I was not required to write a positive revie. For more information on the scales, please see the Judge Cookware Facebook page.