Thursday, 11 September 2014

Sticky ginger cake with lemon icing

We had a birthday in the house today and the need for a cake.  The birthday boy isn't really a fan of cakes with buttercream and lots of decoration.  Whilst he's a Londoner by birth he harks back to maternal Yorkshire roots where cake preference is concerned. 

I searched and found the perfect recipe.

Ginger cake

Here's what you need to do to make the same.


  • 225g self-raising flour
  • 1 tsp bicarb of soda
  • 1 tbsp ground ginger (I read this wrong and used just 1 tsp)
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115g unsalted butter
  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml milk (any kind of milk)
  • 85g drained stem ginger (grated) - grating this isn't easy and if you don't have a rotary grater then I recommend chopping finely
  • 1 egg


  • 50g icing sugar
  • 1 tsp finely grated lemon zest
  • Syrup from stem ginger jar


  • Preheat oven to 160°C if a fan oven.
  • Butter and line an 18cm (7inch) deep cake tin.
  • Put flour, bicarb and spices into a mixing bowl.
  • Cube the butter and add to the flour mix.
  • Rub butter into flour until the mixture resembles breadcrumbs and put to one side.
  • Put the sugar, treacle, syrup and milk into a saucepan and heat whilst stirring gently until the sugar has dissolved.
  • Once the sugar is dissolved, take the mixture to just below the boiling point.
  • Add the stem ginger to the flour mixture and then add the treacle mixture, stirring all the time. I added the treacle mixture while the beater was whirring on the mixer.
  • Add the egg to the mixture and beat until the mixture is combined and it resembles a thick pancake batter.  My mixture wasn't a terribly thick mixture.
  • Pour into the tin and bake for about an hour or until it passes the skewer test.
  • Leave to cool in the tin.
  • The cake can be frozen at this point if desired.
  • Mix the icing sugar with the lemon zest and the stem ginger syrup until you have a gloomy icing mix.  I put this icing in an icing bag and I made more than the recipe said to allow for waste.  If you didn't use an icing bag you could drizzle the icing from a spoon.
  • The cake can be stored for up to two weeks and improves with age.


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