BAKE AT HOME | Jamaican Ginger Loaf Cake | Cupcake Jemma

[Music] hello and welcome back to crumbs and really where is a busy busy packing day we are here with the whole gang of all five of us packing up your merch orders your cookie kits your cupcake kits which you guys have been buying from cupcake Gemma calm thank you so much for all your support it is amazing and we are loving giving them to you and seeing all your photos as well you guys are doing such a great job so something that you guys have been going into if you're new to this channel and if speaking were stirring isolation or when you get home from work busy day at work and it's just really great to see you guys baking along with us last week we put up a recipe for a fridge cake which is a really simple one tin kind of wonder so I thought we need to do something along the same lines nice and simple and so I thought today I'd give you one of my favorite recipes for a home bake and it is a Jamaican ginger cake it is absolutely delicious it's so simple we're going to chuck it all into one tin put it in the oven and your whole house is going to smell absolutely incredible and everyone's going to love it you're for it and so we're going to start by getting the tin ready so I've got a loaf tin here it's a kind of standard classic size about two pounds I'll put the kind of dimensions in the description book so you can kind of check it out if you're going to buy one yourself and we're going to start by lining it so I've got a little bit of butter here on some greaseproof and I'm going to rub it all the way around the inside of the tin and once you've got it all the way around the tin we're gonna line it with a bit of greaseproof paper if you don't have grease proof that's completely fine just get a bit of flour and dust it all around the butter but if you have got some bare grease proof cut it to the length of your tin and we're going to pop it inside like this and just stick it down now you'll notice that it's a bit taller than the sides and I've done that on purpose so that we can lift the cake out when it's done so I'm not going to bother with the two shorter ends they're gonna be fine just left kind of naked so tins ready and we're going to pop that to one side and I'm gonna grab a nice big bowl and a sip and we're gonna start this fit by getting all our dry ingredients into this bowl so we're going to start with 260 grams of plain flour pop that into the sea and I'm gonna add to it the spices so obviously this is a ginger cake so we need ginger and I love it that I've gone for a full two tablespoons of ground ginger and I'm also gonna add a full teaspoon of ground cinnamon and about a quarter teaspoon of nutmeg and that's just going to enhance the flavors in here if you don't have these you can just stick to the ginger that's absolutely fine and that's all the dry ingredients for now so we're just going to pop that all through the sieve and then we can get on with melting the delicious part this so that's all done so grab yourself a saucepan and into here we're going to put golden syrup and treacle if you don't have one or the other you can just use the one that you do have and I've got equal quantities I've got 115 grams of both so they're going to go straight into the saucepan [Music] and if you can find Treecko I would totally recommend it because it is so sticky and it's gonna really add some texture and the intensity of the flavor as well so along with the syrup and the treacle I've got 115 grams of Muscovado sugar again if you can't find mas photo just go with a dark brown sugar or just a light brown anything that you can find really as well as 115 grams of butter so cold butter or soft but it doesn't matter cuz we're going to melt it all together and finally a hundred and fifteen mils of water and once that's all in the pan we're going to pop it onto a nice low heat and we're gonna heat it very gently we don't want to boil this and we're going to just keep it going until the butter is completely melted [Music] so that is all nice and smooth and it smells incredible already and it's about to get better so I'm going to grab back my dry ingredients and we're just gonna pour very gently we're gonna pour the liquid into the dry mixing all the time until it's smooth [Music] okay so we're nearly done just a few more ingredients so I've got two eggs here don't worry about what size they are they can be small or medium or large crack both of those straight into a batter and mix them in as well so those eggs are going to add some richness as if it needs more richness that look at three fill and sear infinite and the final two things we're going to add are some milk and some backup so I've got a three-quarter teaspoon of bicarb here just to add a little bit of lift to this cake but I'm not going to put a straight in here so don't want it to clump together so I'm going to mix it into some milk so I've got two tablespoons of milk here and that's just going to help him spread it out nice and evenly [Music] goodness just look at it oh it smells amazing I can't wait to put this to bake so we'll get back our loaf tin and we're just going to pull all of it straight into the 10th [Music] so make sure you scrape your bow really well to get all of your mixture into your tin and then it's time to bake it so it's quite large as you can see it's quite full gonna take a little while it's gonna take about 1 hour and 15 minutes to bake completely will always check it with a skewer or a knife just put it straight into the middle of your cake if it comes out clean perfect it's a bit gooey just pop it in for another couple of minutes keep checking it and we're gonna bake it at a low temperature so we're gonna go for 150 degrees C with a fan and that's low because it's gonna be in for a long time we don't want the top to get too kind of cooked and crispy we want it to be nice and even throughout [Music] [Applause] okay so while starts in the oven I've got an extra special little thing that you can do with your cake and this isn't essential to the recipe it's just gonna really enhance the ginger enos and the moistness so we're gonna make a simple sugar syrup but it's gonna have ginger in it as well some fresh ginger so it's really really easy I've got a small saucepan here with 250 mils of water in it and to that I'm gonna add a hundred grams of caster sugar and to that I'm going to add 50 grams of fresh ginger and we're just gonna chop this up into nice little chunks I'm not going to bother taking the skin off because we're going to remove at the end anyway and that's just extra fat so chop your ginger into little pieces about this big [Music] [Music] and once you've got all of your ginger in we're gonna bring it to the boil as soon as it started boiling we're gonna drop it down to a simmer and we're going to leave it for about 30 to 45 minutes until it's nice and kind of thick so the syrup was on the hob for pretty much the entire time with my cake was in the oven and the cakes come out and it looks fantastic and it's still hot so we're gonna put the syrup on it now so it all kind of is able to get all the way through the sponge but first we just need to drain out all the kind of bits of them ginger so just got a sieve and a bowl I'm just gonna pour it through so first of all we need to put some holes in the cake so I've just got a skewer here or you can use a knife and just all over the cake we're just gonna stab a few holes and then very carefully I'm gonna use a spoon but you could use a pastry brush to put your syrup on I'm going to scoop up a little bit of syrup and pour it over the cake and you don't need to worry about using all your syrup best thing about this is that you can put it in a pot put it in the fridge and then add a little bit of lemonade to it you've got basically homemade ginger bit so enjoy but now we just need to let this completely cool down and so it might take like an hour maybe a little bit more and then we can take it out of the tin and cut it so I'll see you in an hour [Applause] like that was the longest hour of my life waiting for this to cool down but it has and it looks absolutely amazing so we'll start by getting out of the tin and because we had our extra-long greaseproof we can very easily lift it out like so pop it on this board smells great feels really squishy which will be because of that syrup that we added to it as well so let's just slice inside oh my gosh look at it it looks so good and it's nice and even all the way through I'm gonna take my slice from the center because it's the best bit okay here goes [Music] it's so nice and I really feel like you get that kind of fresh ginger taste as well from the EM syrup that we made and it's really really moist and it's quite dense but in a good way if you've had this before you'll know that it needs to be dense and the best thing about this well a it's really easy to make beef it tastes incredible but see this stores really well as well like that I actually think that these are better saved till the next day to eat and you can store them either wrapped up in cling film or in an airtight container for like three or four days and it's going to be absolutely amazing and you can eat it just as it is or you can warm it up you can serve it with ice cream or custard some people like to spread butter all over it as well so whatever you want to do just enjoy it cuz it's amazing and it's gonna make your house smell incredible as well so I hope you enjoyed that one and let me know how you get on in the comments box below and take photos put on Instagram tag me and tag Gemma we'll put our own links below as well and use the hashtag cupcake Gemma and in the meantime head over to coffee jammer calm and to see all I kind of merch and our baking kits as well if there's something on there that you fancy to help you through lockdown Dana and I are going to be back on Thursday which is so excited because I know you will miss Jane those eyes mustaine loads and we've got a really amazing cookie recipe for you guys and it's one that you've been wanting for ages so come back on Thursday and we'll see you then in the meantime stay safe look after yourselves and happy baking [Music] you [Music]

Channel: CupcakeJemma

Views: 157,071

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, new york, dessert, cookies, treat, bake at home, classic baking, classic cake

Id: _Jx9tYHvfB8

Length: 12min 2sec (722 seconds)

Published: Tue Apr 21 2020