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Sticky ginger cake

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.

Notes

Check out my video to see how I did it:
Adapted from Sonia Constant