Sticky Ginger Cake

Sticky Ginger Cake

Sticky Ginger Cake

Prep 15 mins
Cook 50 mins
Serves 6


225 g (8oz) self-raising flour, sieved
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
115 g (4oz) Flora Cuisine or Buttery
115 g (4oz) dark muscovado sugar
115 g black treacle
115 g golden syrup
250 ml (9floz) semi-skimmed milk
85 g (3oz) stem ginger in syrup finely chopped
1 egg
-Ginger glace icing-
100 g (3½oz) icing sugar, sieved
2–3 tbsp ginger syrup
25 g (1oz) stem ginger finely chopped

Directions :

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

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

3- Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.
Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.

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

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

6- Make the icing by blending the 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.