Ginger and caramel cake

Ginger and caramel cake is an excellent choice for those who want to combine bold flavors with a delicious texture. This recipe will not only delight your taste buds but also bring a touch of joy to every slice. Ginger, known for its beneficial properties, adds a spicy taste and a hint of warmth, perfect for savoring at any time of the day.

Total preparation time: 1 hour and 15 minutes
Preparation time: 30 minutes
Baking time: 40-45 minutes
Number of servings: 12

Ingredients

For the dough:
- 550 g sifted flour
- 150 ml sparkling water
- 1 teaspoon ammonia
- 50 ml oil
- 150 g powdered sugar
- 3 eggs
- 3 tablespoons cocoa
- Zest of one lemon
- Vanilla (to taste)
- 2 teaspoons grated ginger
- A pinch of salt

For the filling:
- 400 g sour jam (apricot or plum)
- 150 g ground walnuts
- 2 teaspoons grated ginger
- A little almond essence

For the caramel:
- 15 teaspoons granulated sugar
- 200 g butter
- 100 g walnuts (50 g ground and 50 g crushed)

Instructions

Step 1: Prepare the dough

1. In a large bowl, combine powdered sugar, eggs, salt, and ammonia. Use a mixer to blend the ingredients until the volume doubles and the mixture becomes fluffy and smooth.
2. Gradually add the oil, mixing continuously. This will help create a fine texture for the dough.
3. Pour in the sparkling water and add the flavors: lemon zest, vanilla, and grated ginger. Mix well until all ingredients are incorporated.
4. Start incorporating the flour, spoon by spoon, mixing gently to avoid losing air in the mixture.

Step 2: Create the layers

1. Divide the dough into two equal parts. In one part, add the cocoa and mix well until homogeneous.
2. Prepare a baking tray (approximately 30x20 cm) lined with parchment paper. Pour the dough without cocoa and spread it evenly on the bottom of the tray.
3. In another bowl, combine the sour jam with the ground walnuts and grated ginger, adding the almond essence. Spread the filling evenly over the dough in the tray.
4. Cover the filling with the cocoa dough, spreading it gently with a spatula.

Step 3: Baking

1. Preheat the oven to 180°C. Place the tray in the oven and bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
2. Once baked, let the cake cool in the tray for 10 minutes, then carefully turn it onto a platter, with the white side up.

Step 4: Prepare the caramel

1. In a saucepan, add the sugar and let it caramelize over medium heat. Be careful not to burn it!
2. When the sugar turns brown, add the butter and stir continuously until smooth.
3. Incorporate the walnuts (both ground and crushed) and almond essence, continuing to mix until everything is well combined.
4. Pour the warm caramel over the cooled cake, spreading it evenly.

Step 5: Cutting and serving

1. Allow the caramel to cool completely before cutting the cake into squares or triangles.
2. Arrange the pieces on a nice platter and enjoy them with a cup of tea or coffee for a perfect treat.

Helpful tips

- Fresh ginger: It is recommended to use freshly grated ginger for an intense flavor. You can keep it in the freezer so that you have it on hand whenever needed.
- Jam: If you prefer a sweeter taste, you can choose strawberry or raspberry jam, which will combine wonderfully with ginger and walnuts.
- Vegan option: You can replace the eggs with applesauce or banana puree and use margarine instead of butter to create a vegan version of this cake.
- Complementary drinks: This cake pairs wonderfully with ginger tea or freshly made lemonade, bringing a pleasant contrast between the sweetness of the cake and the acidity of the drink.

Nutritional benefits

Ginger is known for its anti-inflammatory and digestive properties, having a beneficial role in strengthening the immune system. Walnuts add a healthy source of fats and proteins, thus contributing to a balanced diet.

Frequently asked questions

- Can I use another type of flour? Yes, you can experiment with whole wheat flour or gluten-free flour, but make sure to adjust the proportions of liquids.
- How can I store the cake? You can keep it in an airtight container at room temperature for a few days. If you want to preserve it longer, I recommend keeping it in the refrigerator.

In conclusion, ginger and caramel cake is not just a simple recipe, but a culinary delight that will make you feel like a true chef in the kitchen. Try it and share it with loved ones, as goodness multiplies when shared!

 Ingredients: For the dough: 550 g sifted flour, 150 ml sparkling water, 1 teaspoon ammonia, 50 ml oil, 150 g powdered sugar, 3 eggs, 3 tablespoons cocoa, lemon zest, vanilla, 2 teaspoons grated ginger, a pinch of salt. For the filling: 400 g sour jam (apricots or plums), 150 g walnuts (ground), 2 teaspoons grated ginger, a little almond essence. For the caramel: 15 teaspoons granulated sugar, 200 g butter, 100 g walnuts (50 g ground and 50 g crushed).