sticky ginger cake

This Sticky Ginger Treacle Cake Recipe with Stem Ginger is also made with white Spelt Flour and all the flavours of ground and stem ginger, Dark Treacle, and golden syrup. It&#39;s a lovely alternative to Traditional Yorkshire Parkin if you don&#39;t want to use or can&#39;t get hold of Medium Oatmeal.

Sticky Ginger Treacle Cake Recipe with Stem Ginger.

unsalted butter (plus extra for greasing)

soft dark brown sugar

black treacle

golden syrup

225 ml whole milk (or semi skimmed)

white spelt flour (or plain flour)

1½ tsp bicarbonate of soda

ginger

sea salt

eggs (lightly beaten)

stem ginger (finely chopped)

stem ginger (roughly chopped)

Stem Ginger syrup (for glazing)

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line the base of an 8” square cake tin, preferably not a loose bottom tin as the cake batter is very loose.

In a large pan, melt together the butter, sugar, golden syrup and dark treacle, stirring until the butter and sugar have dissolved. TIP: Save energy by taking off the heat and allow the residual heat to dissolve the remaining bits of butter and sugar.

Remove the pan from the heat and stir in the milk. Set aside to cool a little more.

Sift together the spelt flour, bicarbonate of soda and ground ginger, and a pinch of salt into a large bowl. Give everything a good mix.

Make a well in the centre then pour in the melted butter sugar mixture, lightly beaten eggs and chopped stem ginger, and stir until you have a well combined smooth batter.

Pour the batter into the tin, bake in the centre of the oven for 50 - 55 minutes or until baked, testing the centre of the cake with a skewer until it comes out clean. Try not to open the oven until the cake is at least ¾ baked, to help prevent the cake sinking in the middle.

Leave to cool in the tin to cool a little. While still warm brush the top of the cake with syrup from the jar of stem ginger, and scatter with more chopped stem ginger. Leave to cool completely before slicing.

You could serve straight away if you wish. This cake will keep really well and mature in flavour when wrapped in baking parchment and an airtight container overnight or for several days. It also freezes really well.

Bake this sticky, spicy cake using ingredients that historically thrived in Jamaica – best enjoyed with an afternoon cup of tea

Jamaican ginger cake

unsalted butter softened,

plain flour

tsp bicarbonate of soda

tsp baking powder

tsp mixed spice

light brown soft sugar

eggs

tsp vanilla extract

stem ginger syrup

honey

coconut milk

Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g (2lb) loaf tin with baking parchment. Mix the flour, bicarb, baking powder, mixed spice, ginger and ½ tsp fine salt in a bowl.

In a separate bowl, tip in the butter and sugar and beat together using an electric whisk, until smooth and fluffy, 3-5 mins. Add the eggs, vanilla, stem ginger syrup, honey and coconut milk and beat until evenly mixed.

Tip in the dry ingredients and gently fold the batter until no streaks of flour remain, taking care not to overmix. Pour the batter into the prepared tin and bake on the middle shelf of the oven for 1 hr - 1 hr 20 mins, until a skewer inserted into the centre comes out clean. Remove and brush over a little stem ginger syrup. Leave in the tin until completely cooled, then serve in slices. Will keep in an airtight container for up to a week.

Top 2 sticky ginger cake recipes from across the web

The most viewed sticky ginger cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sticky Ginger Treacle Cake Recipe w...

Jamaican ginger cake

Top 2 sticky ginger cake recipes from across the web

The most viewed sticky ginger cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky Ginger Treacle Cake Recipe w...

Jamaican ginger cake

The most viewed sticky ginger cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine