Photo: David Holifield
Sticky ginger-nut cake
13 ingredients
30 min
Serves 8 - 10
openrecipes
A wonderfully sticky dessert - perfect served with a dollop of cream
Estimated Nutrition (whole recipe, rough)
845
Calories
22g
Protein
28g
Fat
125g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g plain flour
- 175g light muscovado sugar
- 100g butter , room temperature, cut in pieces
- finely grated zest 1 orange
- 1 tsp ground ginger
- 100g pack halved pecans or walnuts
- 85g stem ginger in syrup (from a jar), roughly chopped
- 1 tsp bicarbonate of soda
- 284ml carton soured cream
- 1 egg , beaten
- bought Cointreau cream
- fresh orange segments
- ginger syrup from the jar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes