Sticky ginger lemon drizzle cake

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• lindaben

  01 November 2012

  lindaben rated and commented on this recipe

  

  Made this at the weekend, but family found it before drizzled and iced, so served the rest up with drizzle over, and lemon curd rippled through whipped cream on top. Best ginger cake recipe I've found, may just make it my Christmas cake base!

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• Sally

  06 November 2012

  Sally rated and commented on this recipe

  

  If you only make one cake from Good Food, make this one! I made this for my Coffee Shop and sold out in a day. Only slight changes to to method and recipe - made it in two tins to save splitting the cake, and used lemon curd and plain buttercream for the filling so I didn't have to keep it in the fridge. Easy to make and even easier to eat! Fab fab fab!!

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• Tracyroger

  06 November 2012

  Tracyroger rated and commented on this recipe

  

  Made it without the creamy icing (ran out of cream cheese). Tastes amazing!

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• Ayeishaaa

  07 November 2012

  Ayeishaaa commented on this recipe

  This looks delicious, will try it soon! I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

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• Ruth

  07 November 2012

  Ruth rated and commented on this recipe

  

  this was absolutely delicious! Very popular with my friends and got better each day. I made it in 2 sandwich tins too - it shortened the cooking time as well as avoiding splitting a deeper cake.

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• CookeryQueen

  08 November 2012

  CookeryQueen rated and commented on this recipe

  

  This is undoubtedly one of the most delicious cakes ever!! I too, made it in 2 sandwich tins and only put lemon curd and stem ginger in middle. Gorgeous!

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• RachelV

  10 November 2012

  RachelV commented on this recipe

  Absolutely amazing cake, stored unfilled to mature and result was a gorgeously sticky cake! Like someone above I did not want to refrigerate so combined the lemon curd filling with the cream cheese and syrup and left out the cream and icing sugar altogether, whisked until smooth and filled....so tasty!

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• kbowman

  11 November 2012

  kbowman rated and commented on this recipe

  

  Made this for a friend's birthday and it was voted to be the best cake ever! Used two loaf tins, left for a day to mature, and did both the fillings - I think the cream really added to the cake overall. This cake wont last long enough for you to worry about refrigerating it! Didn't have preserving sugar but the glaze worked just fine with granulated. Will definitely make again.

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• fooooood

  13 November 2012

  fooooood rated and commented on this recipe

  

  Extremely Disappointed Had major issues - followed recipe exactly (for once!!!) Having cut cake in half sponge was way to delicate (questioned only one egg) and having assesmbled I was unfortunate to have to watch the top layer seperate and collapse like tectonic plates!!! let me assure you that was no easy! Cake was tasty and was demolished (further) very quickly by friends, but would certainly recommend using two sandwich cake tins or not cutting it in half.

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• Nicola

  13 November 2012

  Nicola commented on this recipe

  Did anyone else have trouble combining the sugar, trecle, syrup and milk??

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• Deborah

  14 November 2012

  Deborah commented on this recipe

  I also made this as a birthday cake and it got rave reviews! Creamy filling made it feel extra special. Left off the sugar topping - it was fabulous as it was.

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• sllyst

  18 November 2012

  sllyst rated and commented on this recipe

  

  Really wasn't too sure about this recipe when i first saw it, i am not a great ginger lover but my partner is and the thought of it with lemon was even worse but omg it was LOVELY! Everyone that had a bit loved it and wanted the recipe. A rare find but so glad i did!

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• NatScrat

  22 November 2012

  NatScrat rated this recipe

  

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• luv2bake

  23 November 2012

  luv2bake rated and commented on this recipe

  

  Made this last week and it was very easy and absolutely gorgeous. I made it in two tins as I thought it might be difficult to cut with it being such a moist cake and put buttercream in the middle with the lemon curd as I couldn't use cream. Everybody who had some said how delicious it was. Hubby said it is his new fave will definitely make it again.

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• cakeanyone?

  24 November 2012

  cakeanyone? commented on this recipe

  Those of you who made in two halves, could you let me know how long you baked them for please? :)

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• Emily0803

  24 November 2012

  Emily0803 commented on this recipe

  This is not an easy cake to make! It definitely needs separating into 2 tins wish I'd read the comments before hand!! We also had problems with the treacle and milk it completely separated so treat it gently with heat and use a wooden spoon! All in all very sticky very sweet and a complete mess when put together. I'm hoping it will taste better tomorrow a bit mellow. Fingers crossed.

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• Emily0803

  24 November 2012

  Emily0803 rated this recipe

  

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• emylouise89

  25 November 2012

  emylouise89 commented on this recipe

  Just made this cake for after a family Sunday dinner, went down very well indeed considering two of the people don't even like ginger! Making it in two sandwich tins definitely works better and I too used butter cream for the filling instead of cream cheese! I will definitely be making this again soon!

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• emylouise89

  25 November 2012

  emylouise89 rated and commented on this recipe

  

  Just made this cake for after a family Sunday dinner, went down very well indeed considering two of the people don't even like ginger! Making it in two sandwich tins definitely works better and I too used butter cream for the filling instead of cream cheese! I will definitely be making this again soon! Flag as inappropriate

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• poptart

  26 November 2012

  poptart rated and commented on this recipe

  

  This cake was gorgeous. Made it for my daughters christening along with the ultimate chocolate cake. I made it in 2 tins as I knew my cutting skills wouldn't be good enough. I used mascarpone cheese for the filling and mixed lemon curd and stem ginger into it and left out the cream. I thought it had a parkin taste to it. Yummy.

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Ingredients

• 140g butter , cut into cubes, plus extra for greasing
• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 4 tsp ground ginger
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 140g dark muscovado sugar
• 140g black treacle
• 140g golden syrup
• 300ml whole milk
• 1 large egg

FOR THE LEMON DRIZZLE

• zest and juice 1 lemon
• 50g granulated sugar
• 50g preserving sugar or crushed sugar cubes

FOR THE LEMON CURD FILLING

• about ½ jar good lemon curd
• 2 balls stem ginger , diced

FOR THE CREAMY ICING

• 4 tbsp syrup from the stem ginger jar
• 100g soft cheese
• 200ml double cream
• 3 tbsp icing sugar , sieved

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Difficulty and servings

CUTS INTO 12 slices

Preparation and cooking times

Prep 45 mins

Cook 50 - 1 hr

FREEZE un-iced sponge only

Ingredients

• 140g butter , cut into cubes, plus extra for greasing
• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 4 tsp ground ginger
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 140g dark muscovado sugar
• 140g black treacle
• 140g golden syrup
• 300ml whole milk
• 1 large egg

FOR THE LEMON DRIZZLE

• zest and juice 1 lemon
• 50g granulated sugar
• 50g preserving sugar or crushed sugar cubes

FOR THE LEMON CURD FILLING

• about ½ jar good lemon curd
• 2 balls stem ginger , diced

FOR THE CREAMY ICING

• 4 tbsp syrup from the stem ginger jar
• 100g soft cheese
• 200ml double cream
• 3 tbsp icing sugar , sieved

PER SLICE

541 kcalories, protein 5g, carbohydrate 71g, fat 27 g, saturated fat 16g, fibre 1g, sugar 51g, salt 1 g

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