Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(215 ratings)

Cook: 50 mins - 1 hr

Easy

Serves 12

Try this moist and gooey stem ginger cake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal285
  • fat10g
  • saturates6g
  • carbs50g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.81g
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Ingredients

  • 225g self-raising flour
  • 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-…

  • 1 tbsp ground ginger
    Ginger

    Ginger

    jin-jer

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

  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground mixed spice
  • 115g butter, cut into cubes, plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 250ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g drained stem ginger, finely grated
    Ginger

    Ginger

    jin-jer

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

  • 1 egg
    Eggs

    Egg

    egg

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

For the icing

  • 50g icing sugar, sifted
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice

Method

  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

  2. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

  3. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

  4. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

  5. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

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Comments, questions and tips

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sharebo
16th May, 2012
5.05
I served it with some custard and could have eaten the whole cake by myself :) Excellent recipe!
clairebasravi
4th May, 2012
This recipe is really good very easy i just didnt chop the ginger fine enough but will defo do it again.
msgooding
26th Apr, 2012
This cake is so easy to make and tastes heavenly! I added about 15 gms of root ginger for good measure. I made it for afternoon tea with friends and it was polished off in minutes. It was such a success that I'm making another tomorrow!
mrsspikes
25th Apr, 2012
5.05
The recipe says this cake can be kept for up to 2 weeks in an airtight container - it didn't even last 2 hours before being gobbled up! Truly delicious, moist, sticky and full of flavour. I made one modification (by mistake) and used 65g of root ginger (I was a bit sleep deprived when baking this!) but it was lovely. I'll try it again with stem ginger now as a good excuse for making it again...
tabbieom
20th Apr, 2012
A big favourite of mine. Tried many different recipes and this is the best there is. Absolutely gorgeous
wackaday
11th Apr, 2012
5.05
My favourite cake, I've made this so many times! Always add extra ginger myself - I use a mix of fresh, ground and crystallised ginger (and throw in the syrup from the jar!). Tasty :)
jake-finn
1st Apr, 2012
Very good cake, 5 stars from the family McMeekin
allielovetocook
26th Mar, 2012
5.05
Beyond 5 *'s ... just felt I had to make an additional comment on here now I've made the cake with all Golden Syrup and then the Lemon Icing (Yum, yum, Yum), and also using the Black Treacle and Golden Syrup as per the recipe but instead of the Lemon Icing, I skewered holes in the warm cake and drizzled several teaspoons of the syrup from the Stem Ginger jar over ... this is the way I will make the cake in future - goes WAYYYYY beyond good. The treacle lends a depth of flavour that is fantastic and the syrup drizzle makes it unbeatable. Will be making this over and over again. Thanks BBC Good Food.
daniel_jones66
26th Mar, 2012
Absolutely superb cake. So tasty and so easy to make. I used root ginger because I couldn't get hold of stem ginger, I used the same amount and tasted fantastic. Will certainly make it again. I found that the cake complimented the the bbc good food steak & ale pie recipe greatly.
allielovetocook
24th Mar, 2012
5.05
Had never made a Ginger Cake before last weekend when I found this recipe - I only had Golden Syrup in the cupboard so used double quantity of that rather than as per the recipe. DELICIOUS!! This weekend we're visiting family and I've made this cake to take with us - this time following the recipe and including the Black Treacle. WOW! .. what a fantastic looking cake - especially as rather than the lemon icing, I've drizzled some of the syrup from the Stem Ginger jar over the top and into some holes pierced in the top of the cake. It is glistening and very rich-and-sticky-looking! Hope it's as good as last time!

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