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  • Ginger Cakes For The Cakes

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    jaytee1
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    This document provides a recipe for homemade ginger cakes and icing. The ginger cake batter is made with wholemeal flour, raw sugar, bicarb soda, ground ginger, cinnamon, fresh ginger, sunflower oil, golden syrup and orange juice. The batter is poured into a lined muffin tray and baked for 18-25 minutes. The ginger icing is made by boiling raw sugar, vegan margarine, soy milk and ground ginger, then cooling to a spreadable consistency to dip the cooled cakes in.

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    cakes

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    Ginger Cakes

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    This document provides a recipe for homemade ginger cakes and icing. The ginger cake batter is made with wholemeal flour, raw sugar, bicarb soda, ground ginger, cinnamon, fresh ginger, sunflower oil, golden syrup and orange juice. The batter is poured into a lined muffin tray and baked for 18-25 minutes. The ginger icing is made by boiling raw sugar, vegan margarine, soy milk and ground ginger, then cooling to a spreadable consistency to dip the cooled cakes in.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    12 views1 page

    Ginger Cakes For The Cakes

    Uploaded by

    jaytee1
    This document provides a recipe for homemade ginger cakes and icing. The ginger cake batter is made with wholemeal flour, raw sugar, bicarb soda, ground ginger, cinnamon, fresh ginger, sunflower oil, golden syrup and orange juice. The batter is poured into a lined muffin tray and baked for 18-25 minutes. The ginger icing is made by boiling raw sugar, vegan margarine, soy milk and ground ginger, then cooling to a spreadable consistency to dip the cooled cakes in.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    GINGER CAKES For the cakes 2 cups wholemeal flour 1/2 cup raw sugar 1 tsp bicarb 2 tsp

    ground ginger 2 tsp cinnamon (can use mixed spice instead) 2 tsp freshly grated ginger (young ginger works best) 1/2 cup sunflower oil (can use canola oil instead) 3 tbsp golden syrup 1/2 cup orange juice 1/2 cup water For the icing 1/2 cup raw sugar 1/4 cup vegan margarine 1 tbs soy milk 1 tsp ground ginger Cakes: Mix dry ingredients in a mixing bowl. Mix wet ingredients in a large jug. Add wet to dry and mix well. Pour into a lined muffin tray. Bake for 18-25 minutes. Cool for 510 minutes before turning out. Icing: Place all ingredients in a small saucepan. Bring to the boil over a medium heat, stirring continuously. Simmer for two minutes. Remove from heat, transfer to a cool vessel, beat with a fork or whisk until cold and thick. Dip your cakes into the goo, bliss out on ginger cakes.

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