Sticky Ginger Cake Recipe

Name: Sticky Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups self raising flour sieved; 1 teaspoon bicarbonate of soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 4 ounces Flora Cuisine or Buttery; 4 ounces dark muscovado sugar; 5 7/8 tablespoons black treacle; 5 7/8 tablespoons golden syrup; 250ml (9floz) semi-skimmed milk; 3 ounces stem ginger in syrup finely chopped; 1 egg; 7/8 cup icing sugar 31/2oz, sieved; 3 tablespoons ginger syrup; 4 1/8 tablespoons stem ginger finely chopped

Servings: persons

1 3/4 cups self raising flour sieved
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 ounces Flora Cuisine or Buttery
4 ounces dark muscovado sugar
5 7/8 tablespoons black treacle
5 7/8 tablespoons golden syrup
250ml (9floz) semi-skimmed milk
3 ounces stem ginger in syrup finely chopped
1 egg
7/8 cup icing sugar 31/2oz, sieved
3 tablespoons ginger syrup
4 1/8 tablespoons stem ginger finely chopped

1
Preheat oven to 180u00b0C, 160u00b0C 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.
4
Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.
5
Pour the batter into the tin and bake for 50 minutes to 1 hour.
6
Leave to cool completely before turning out onto a cooling rack.
7
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.

722

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups self raising flour sieved, 1 teaspoon bicarbonate of soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Sticky Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Ginger Cake

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