Stem Ginger Triangles

METHOD

METHOD – (Makes 1 tray – 12 to 14 portions)

Using the ingredients listed above for the “Cake”, mix all of the ingredients together to form a batter by hand and deposit into a well greased or lined baking tray/sheet approx. 25 x 17.5 cm (10 x 7 inches).

Bake in the oven at 160-165ºC (320-330ºF Gas Mark 3 – 4) for around 20-25 minutes until baked. Allow to cool.
Using the ingredients listed above for the “Water Icing”; blend together in a bowl the icing sugar and water using a spoon.
Sprinkle evenly over the top of the baked sheet of cake, some stem ginger pieces then cover with the water icing to finish. Allow to set.

Cut into triangles 6 x 6 cm (2.5 x 2.5 inches) as illustrated in the picture. (12 – 14 pieces dependant upon size but based on the above recipe).

USING A BREADMAKER

Using the ingredients listed above for “cake”, place all wet ingredients first followed by the Ginger mix and sultanas in your bread making machine pan and start the cake programme.

If you do not have a cake programme, leaving the paddle in the pan, go to the basic cycle to mix but stop the machine after 15 – 20 minutes. Turn off the machine via the plug or press reset then switch the machine to the bake cycle and bake for a minimum of 1 hour and 10 minutes – maximum of 1 hour and 30 minutes.

After baking, leave the cake in the machine for a further 10 minutes before tipping out. When cooled, cut into desired pieces. Lay the stem ginger pieces on top of the cake, if desired, and then cover with the water icing to finish. Allow to set before serving.

Cut into triangles (6 x 6 cm/2.5 x 2.5 inches) as illustrated in the picture. (12 – 14 pieces dependant upon size but based on the above recipe).