Sticky Ginger Cake With Salted Caramel Icing

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Difficulty
easy
Meal course
Baking
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Posted on
1 .
For the cake
140 grams
Unsalted butter - softened
200 grams
Caster sugar
60 grams
Black treacle
60 grams
Golden Syrup
2 medium
Eggs
2 medium
Egg yolk
300 grams
Plain flour
1 tsp
Ground ginger
1 tsp
Nutmeg - finely grated
2 tsp
Baking powder
1 tsp
Salt
240 ml
Warm milk
2 .
For the icing
125 grams
Caster sugar
80 ml
Vanilla yoghurt
1/2 tsp
Salt
1 tsp
Vanilla extract
150 grams
Unsalted butter - softened
200 grams
Icing sugar
1 Large handful
Walnut halves
Sticky Ginger Cake With Salted Caramel Icing
  1. Preheat the oven to 170’c and line and grease 2x 23cm round cake tins
  2. Beat the butter and sugar together in a bowl until light and creamy and the beat in the treacle, syrup and eggs
  3. Combine the flour, ginger, nutmeg, salt and baking powder, sift in half the flour into the butter mixture and then whisk in half the milk. Add the remaining flour mixture and the rest of the milk and beat until combined.
  4. Divide the mixture between the cake tins and bake for 30 – 35 minutes.
  5. Remove the cakes from the tin and leave to cool on a rack
  6. For the salted caramel icing, heat the sugar with 4 tablespoons of water in a saucepan over a gentle heat. Once the sugar has dissolved, increase the heat and cook for 3-4 minutes, until golden brown and slightly thickened. Reduce the heat slightly to bring to caramel down to a low temperature.
  7. Remove from the heat and immediately stir in the the yoghurt. Stir in the salt and vanilla and leave to cool completely.
  8. Cream together the butter and icing sugar and then beat in the caramel.
  9. Use half the icing to sandwich the sponges together and use the other half for the top. Decorate to taste; I used chopped walnut pieces for mine and just scattered them over the top.

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