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Rich, Sticky Ginger Cake

Comfort Cake

Gaggenau’s own recipe

SERVES: 1 large tray

APPLIANCE: Steam oven - Setting 180C / 30% humidity

COOKING TIME: 30 minutes (20mins prep)

DIFFICULTY: Simple

 

Ingredients

Cake

  • 350g plain flour

  • 2 tsp ground ginger

  • 2 tsp ground cinnamon

  • 225g butter

  • 225g soft brown sugar

  • 4 tbsp golden syrup

  • 4 tbsp black treacle

  • 300ml milk

  • 2 tsp bicarbonate of soda

  • 2 eggs, beaten

 

Method

  1. Grease and line the unperforated insert with baking parchment. Preheat the combination steam oven at 180°C/30%.

  2. Place the flour, ginger and cinnamon in a bowl and mix well.

  3. Place the butter, sugar, syrup and treacle into a saucepan and place over a medium heat until the butter has melted, stirring occasionally.

  4. Remove from the heat and stir in the flour and spices.

  5. Place the milk and bicarbonate of soda into a saucepan and heat gently until just warm.

  6. Gently pour the milk into the flour and butter mixture, beating until smooth after each addition.

  7. Gradually beat in the eggs to make a smooth batter.

  8. Pour the batter into the lined insert and bake for 30 minutes until risen and a skewer inserted in the middle comes out clean.

  9. Cool in the tin and then cut into squares.

  10. Tip: This can be eaten warm but becomes stickier the next day.