I’ve finally got into the swing of more seasonal baking! Today I’m sharing my recipe for a salted caramel gingerbread traybake – it’s a match made in heaven, trust me on this one.
I’ve gone from not slightly seasonal straight into sweater weather in a week, it had to happen though. If you have ever made a gingerbread style cake, you may know it’s similar to a Parkin (it gets better tasting with age) but throw in salted caramel and it really elevates the recipe into another dimension – it may sound bizarre but trust me on this one for once.
If you’re really not a fan of salted caramel, you can skip the salt and use just plain caramel, it won’t quite be the same but it’ll work.
Gingerbread isn’t always associated with autumn, I know but I wanted to share something a little more festive on the build up to Christmas but don’t worry, I have plenty of autumnal themed an flavoured recipes coming up… Keep your eyes peeled!
Anyway, let’s get started, shall we?
150g Light brown sugar.
50-75g Black treacle (the more you use, the richer the flavour).
200g Plain flour.
1 tsp Baking powder.
Pinch of salt.
30-50g Crystallised ginger (use more if you like a stronger ginger flavour).
100ml salted caramel.
150g Light brown sugar.
100ml Double cream.
1/2 tsp Vanilla extract.
Sea salt (flakes or rocks will work well)
Before you get started on making any element of this cake, you’ll want to do some prep work. Start by weighing up all of your ingredients, line a 9 inch cake tin with parchment and get any equipment you may need such as a medium saucepan, stand mixer and spatulas.
To start on the recipe, you’ll want to make the caramel. To make the caramel grab yourself a medium sized saucepan and place in the butter, light brown sugar, double cream, vanilla extract and salt.
You can then go ahead and place the saucepan on the hob over a medium heat and allow to warm a little before you continuously stir the mixture until everything has melted and fully combined, this doesn’t take too long but you’ll want to make sure everything is fully incorporate and you’re continuously stirring the mixture so it doesn’t catch on the bottom of the saucepan and ruin your caramel.
Allow this mixture to cool fully before you use it.
To make the cake, it’s really easy. Into a large mixing bowl, place the butter, light brown sugar, caramel black treacle, crystallised ginger and eggs, then beat on a high speed until they are fully mixed together and incorporated – the mixture won’t be perfectly smooth because of the crystallised ginger.
Go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in earlier on.
Then you can add in the plain flour, baking powder and salt, passing them through a sieve first to remove any lumps that may be in the mixture.
Once all of the dry ingredients are in the bowl, incorporate them over a a medium speed, working your way up to a high speed until everything has been incorporated.
Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in. The mixture should be smooth and glossy.
Pour the mixture into your lined 9 inch square baking tin, and place into your preheated oven and bake for 25 minutes or until a tester comes out clean when inserted.
You will then want to allow the cake to cool until its almost cold, still a little warm is ideal.
Take the remixing caramel and spread it on top of the cake, as its slightly warm the caramel will seep into the cake, enriching it and enhancing the flavours. It will be similar to a Parkin as it will get better with flavour.
Wait until the following day to slice the cake up, it’s worth the wait, trust me!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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