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Sticky Ginger Cake

By Flora
Sticky ginger cake is a moist and gooey bake that you can prep in just 15 minutes. Stem ginger adds a warm, spicy flavour to the sponge, and ginger syrup combined with icing sugar creates the perfect decorative drizzle.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 225 g of self-raising flour, sieved
  • 85 g of stem ginger (in syrup), finely chopped
  • 100 g of icing sugar
  • 1 egg
  • 115 g of flora buttery
  • 115 g of black treacle
  • 1 tsp of bicarbonate of soda
  • 1 tsp of ground ginger
  • 1 tsp of ground cinnamon
  • 115 g of dark muscovado sugar
  • 115 g of golden syrup
  • 250 ml of semi-skimmed milk

Method

7 steps

  1. Step 1

    Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin.

  2. Step 2

    Combine the flour, bicarbonate of soda and spices into a mixing bowl.

  3. Step 3

    Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.

  4. Step 4

    Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.

  5. Step 5

    Pour the batter into the tin and bake for 50 minutes to 1 hour.

  6. Step 6

    Leave to cool completely before turning out onto a cooling rack.

  7. Step 7

    Make the icing by blending the 100g of icing sugar with 2–3 tablespoons of ginger syrup to form a runny icing (adding 1–2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger.