Sticky ginger-nut cake

Recipe uploaded by

Angela Nilsen

2 ratings

Recipe by Angela Nilsen

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1. Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.
2. Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).
3. Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.
4. Cool the cake completely, then wrap it in foil and freeze for up to 2 months.
5. When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.

Per serving

369 kcalories, protein 5g, carbohydrate 41g, fat 22 g, saturated fat 10g, fibre 1g, salt 0.57 g

Latest comments and suggestions

• jana

  20 November 2007

  jana commented on this recipe

  super

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• Anne

  15 December 2007

  Anne rated and commented on this recipe

  

  This cake is absolutely gorgeous, a bit different, & so easy. family & friends have raved about it. i'm making it for the 4th time today, to pop in the freezer for Xmas! It is improved with the addition of orange segments & ginger syrup.

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• Suzy

  11 February 2009

  Suzy commented on this recipe

  Wonderful!! Made it several times everyone loves it. Freezes well, looks amazing, tastes superb. I couldn't get the cointreau cream so made a Grand Marnier version of my own. Just whipped up some double cream with orange zest, icing sugar, and Grand Marnier.

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• Suzy

  11 February 2009

  Suzy rated and commented on this recipe

  

  Wonderful!! Made it several times everyone loves it. Freezes well, looks amazing, tastes superb. I couldn't get the cointreau cream so made a Grand Marnier version of my own. Just whipped up some double cream with orange zest, icing sugar, and Grand Marnier.

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Ingredients

• 200g plain flour
• 175g light muscovado sugar
• 100g butter , room temperature, cut in pieces
• finely grated zest 1 orange
• 1 tsp ground ginger
• 100g pack halved pecans or walnuts
• 85g stem ginger in syrup (from a jar), roughly chopped
• 1 tsp bicarbonate of soda
• 284ml carton soured cream
• 1 egg , beaten

To serve

• bought Cointreau cream
• fresh orange segments
• ginger syrup from the jar

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Ingredients

• 200g plain flour
• 175g light muscovado sugar
• 100g butter , room temperature, cut in pieces
• finely grated zest 1 orange
• 1 tsp ground ginger
• 100g pack halved pecans or walnuts
• 85g stem ginger in syrup (from a jar), roughly chopped
• 1 tsp bicarbonate of soda
• 284ml carton soured cream
• 1 egg , beaten

To serve

• bought Cointreau cream
• fresh orange segments
• ginger syrup from the jar

Per serving

369 kcalories, protein 5g, carbohydrate 41g, fat 22 g, saturated fat 10g, fibre 1g, salt 0.57 g

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