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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4 and grease and line two 23cm round cake tins with baking parchment. Combine the butter, golden syrup and treacle in a saucepan and heat gently until the butter has melted. Set aside to cool.
Put the stem ginger and ginger syrup into a small food processor or blender and blend to a smooth paste. Stir into the butter and treacle mixture. Whisk the eggs and milk together until smooth, then whisk into the treacle mixture.
Combine the dry ingredients in a large bowl. Beat in the wet ingredients until smooth, then divide the mixture between the prepared tins. Bake for 30 minutes, until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool before turning out.
For the frosting, beat the soft cheese and butter together until smooth. Gradually mix in the icing sugar, then continue beating for 2 minutes until pale. Squeeze the juice from the ginger through a sieve into the frosting. Beat until incorporated, then sandwich the cakes together using ½ the frosting. Pipe or spread the rest on top, scatter the top with shredded stem ginger to decorate and serve.
After beating, chill the frosting if needed, then assemble before you serve.
Typical values per serving when made using specific products in recipe
Energy | 2,394kJ/ 569kcals |
---|---|
Fat | 19g |
Saturated Fat | 12g |
Carbohydrates | 90g |
Sugars | 71g |
Fibre | 1.3g |
Protein | 7.8g |
Salt | 0.9g |
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