Sticky Ginger Cake
By Flora
Published on 26 April 2022
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. A slice of this cake is simply scrumptious with a cup of tea or coffee – so what are you waiting for?Time and servings
1 hr 5 minsTotal time
12Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 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
Step 1
Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin.Step 2
Combine the flour, bicarbonate of soda and spices into a mixing bowl.Step 3
Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.Step 4
Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.Step 5
Pour the batter into the tin and bake for 50 minutes to 1 hour.Step 6
Leave to cool completely before turning out onto a cooling rack.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.