Sticky ginger & pistachio cakes with salted caramel sauce

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GF

These cakes are the better version of sticky date pudding. They are so moist and fluffy with a good hit of ginger and a delicate touch of pistachio. Drizzled with a salted caramel sauce, these cakes will be your next indulgent go-to dessert - extra bonus, they're gluten free!

With this recipe, I wanted to create a dessert that felt similar to a dessert we all know and love but just a little bit more special! Something that will wow your guests while feeling very familiar.

Sticky date puddings are one of the most commonly made winter desserts in my household. They're just so simple to make and I haven't met anyone who doesn't like them! However sometimes it's nice to just do something a little different.

These desserts are also gluten free. You can also make these non gluten free however you honestly wouldn't know! They are so soft and fluffy!

What's in this recipe?

Ginger pistachio cakes

• Gluten-free flour

  You can also use plain flour however its so handy having a dessert that caters to everyone! You honestly wouldn't know these are made with GF flour!

• Pistachios

  Give these cakes such a beautiful subtle nutty flavour and keeps them moist. Can be substituted with walnuts or pecans.

• Brown sugar

  Brown sugar gives these cakes a beautiful caramel flavour and goes so well with ginger. It also keeps the cakes more moist than if we used white sugar and activates the baking soda to make these cakes beautifully fluffy.

• Vanilla extract

  Because a small touch of vanilla is always delicious!

• Butter

  Butter makes these cakes rich and indulgent. It gives the cakes a buttery rich flavour and binds the ingredients together.

• Baking soda & powder

  Baking soda and powder are used to gives these cakes the perfect rise.

• Ginger & cinnamon

  We use two spices in this recipe which gives them a beautiful warming flavour. Ginger is the prominent flavour and the cinnamon just adds a little extra spice and warmth.

Salted caramel

• Brown sugar

  Makes up the substance of the caramel sauce. This is a quick foolproof caramel sauce recipe so the brown sugar gives you that toffee flavour without the hassle of browning sugar.

• Cream

  Makes the caramel rich, pourable and indulgent. You can use pouring cream, regular cream or thickened cream here.

• Vanilla extract

  A touch of vanilla just adds a beautiful flavour to this sauce.

• Butter

  A small amount of butter goes a long way in this caramel sauce to give it a smooth mouthful and richness.

• Salt
  A touch of salt really helps to balance the sweetness in this recipe. You'll hardly taste it but it's just enough to bring out the flavours of ginger and pistachio.

Step-by-step photos

Making pistachio crumb

Adding eggs to creamed butter & brown sugar

Cooling baked cakes

Combining caramel over medium heat

Print

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Sticky ginger & pistachio cakes with salted caramel sauce

Yield 16

Author Bea Fawkes

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Ingredients

Pistachio ginger cakes

• 3/4 cup pistachios
• 90g butter
• 1 1/2 cups brown sugar
• 3 eggs
• 1 cup milk
• 2 tsp vanilla extract
• 2 1/4 cups flour or gluten-free flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 Tbsp ground ginger
• 1/2 tsp cinnamon

Salted caramel sauce

• 1 cup thickened cream
• 1 cup brown sugar
• 1/2 tsp vanilla extract
• 50g butter
• 1/2 tsp salt

Instructions

Salted caramel sauce

1. Line

Notes

Serving suggestion

Serve

Nutrition Facts

Calories

357

Fat

17 g

Sat. Fat

9 g

Carbs

49 g

Fiber

2 g

Net carbs

47 g

Sugar

36 g

Protein

5 g

Sodium

230 mg

Cholesterol

68 mg