100 CAKE RECIPES

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GINGER CAKE RECIPE | SAINSBURY'S RECIPES



Ginger Cake Recipe | Sainsbury's Recipes image

Our traditional ginger cake recipe uses ground and stem ginger for a beautifully moist, spiced cake. If you've tried this ginger cake recipe and made any changes pop a comment down below and let us know.

Provided by Sainsbury's

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 10

Number Of Ingredients 12

British self-raising flour
Fairtrade ground ginger
Fairtrade ground cinnamon
bicarbonate of soda
unsalted butter, plus extra for greasing
golden syrup
black treacle
Fairtrade light soft brown sugar
stem ginger, diced, plus ginger syrup from the jar
British free-range eggs
semi-skimmed fresh British milk
icing sugar

Steps:

  • Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.

    In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.

    Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.

    Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.

    Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.

     

    Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.

Nutrition Facts : Calories 321 calories, FatContent 9.9 grams, SaturatedFatContent 5.5 grams, SugarContent 37.5 grams, SodiumContent 500.0 milligrams salt, CarbohydrateContent 53.1 grams, FiberContent 1.2 grams, ProteinContent 4.4 grams

GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Gluten-free lemon cake | Fruit recipes | Jamie Oliver recipes image

This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.

Total Time 1 hours 10 minutes

Yield 12

Number Of Ingredients 9

300 g dairy-free margarine (suitable for baking, at room temperature)
300 g gluten-free plain flour plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
3 lemons
2 oranges
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100 g icing sugar

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
    2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
    3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
    4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
    5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
    6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
    7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

Nutrition Facts : Calories 382 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 35.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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