Sticky ginger-nut cake

Sticky ginger-nut cake

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(3 ratings)

Prep: 30 mins Cook: 35 mins - 40 mins

Easy

Serves 8 - 10
A wonderfully sticky dessert - perfect served with a dollop of cream

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal369
  • fat22g
  • saturates10g
  • carbs41g
  • sugars21g
  • fibre1g
  • protein5g
  • salt0.57g
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Ingredients

  • 200g plain flour
  • 175g light muscovado sugar
  • 100g butter, room temperature, cut in pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • finely grated zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g pack halved pecan or walnuts
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 85g stem ginger in syrup (from a jar), roughly chopped
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 284ml carton soured cream
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

To serve

  • bought Cointreau cream
  • fresh orange segments
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ginger syrup from the jar
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.

  2. Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).

  3. Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.

  4. Cool the cake completely, then wrap it in foil and freeze for up to 2 months.

  5. When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.

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Comments (5)

serendipity5's picture
5

Delicious cake, very easy and an instant winner with all that tried it, one to keep and make again and again. Moist and full of flavour.

palmersuzy's picture
5

Wonderful!! Made it several times everyone loves it. Freezes well, looks amazing, tastes superb. I couldn't get the cointreau cream so made a Grand Marnier version of my own. Just whipped up some double cream with orange zest, icing sugar, and Grand Marnier.

palmersuzy's picture
5

Wonderful!! Made it several times everyone loves it.
Freezes well, looks amazing, tastes superb.
I couldn't get the cointreau cream so made a Grand Marnier version of my own. Just whipped up some double cream with orange zest, icing sugar, and Grand Marnier.

anneyakka's picture
5

This cake is absolutely gorgeous, a bit different, & so easy. family & friends have raved about it. i'm making it for the 4th time today, to pop in the freezer for Xmas! It is improved with the addition of orange segments & ginger syrup.

Questions (2)

WB's picture

Sorry to be dense, but can't visualise this. Do you invert it, like an upside down cake, after baking? It's described as looking good, so I'm assuming you need the nuts to finish on top?

goodfoodteam's picture

It is hard to tell from the photo, but you turn it out and serve it so the flat of the cake is on the plate and the curved  part of the ring (where the nuts are) face upwards.

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