Insights

A new recipe for a plant-based sticky Jamaican ginger cake has emerged, offering a delightful spiced flavor without the complexity of traditional baking methods. The sponge retains its signature sticky texture while eliminating the need to aerate butter and sugar, making it more accessible for home bakers. To prepare the sponge, the recipe begins with curdling soy milk with cider vinegar. Meanwhile, a mixture of butter, sugar, golden syrup, treacle, and vanilla bean paste is gently heated until melted. The dry ingredients are combined in a separate bowl, and once the butter mixture cools, it is combined with the curdled soy milk. The batter is then baked for 26-28 minutes until it is fully cooked. For the accompanying butterscotch sauce and orange cream, a mixture of cream, light brown sugar, butter, and cornflour is prepared and cooled. Cream cheese, sugar, vanilla bean paste, and orange zest are blended in a stand mixer to create a rich topping. Once the sponge cakes have cooled, they are trimmed and brushed with syrup from stem ginger, layered with cream, and filled with butterscotch sauce. The final step involves refrigerating the assembled cake for at least an hour before serving. This innovative recipe not only simplifies the baking process but also promises a deliciously indulgent dessert, perfect for any occasion.