Flora recently sent me some recipes and I just couldn’t resist this sticky ginger cake recipe. Perfect sponge, ginger-tastic and a thick gloopy icing on top to give it an extra zangy taste. It is a surprisingly easy recipe to follow, quick to make but there are a few ingredients that you might have to hunt around your supermarkets for – like ginger syrup.

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Sticky ginger cake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 6

Author Flora

Ingredients

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
100 g 3½oz icing sugar, sieved
2 –3 tbsp ginger syrup
25 g 1oz stem ginger finely chopped

Instructions

Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin or a loaf tin as I used.
Combine the flour, bicarbonate of soda and spices into a mixing bowl.
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.
Pour the batter into the tin and bake for 50 minutes to 1 hour.
Leave to cool completely before turning out onto a cooling rack.
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.