Stem Ginger Triangles
- BAKE: 25m
- SERVES: 12
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).
“Hello to you all, I would just like to say how much I and my family adore your cake mixes I use them all and have many compliments, I do change the cakes around sometimes a sponge, other times small cakes or a tray bake. Thank you again with best wishes, ”Linda White
These are Sylvia's tips actually with thanks to her: "When I make these I soak the sultanas overnight. Drain them when I make up the mix using any water not absorbed in 200ml required. I also add 50-60g of very, very, finely chopped dry stem ginger. Also works well as a 2lb loaf tin cake". Regards S. McKay