Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(213 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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maxbax
7th Nov, 2012
Absolutely delicious loved by the whole family and everyone at work
vipsta83
7th Nov, 2012
Amazing, realy moist and keeps well. Had it without the icing and it was great as it was. Will def make this again.
njamurphy
6th Nov, 2012
When making a cake similar to this I had trouble with the treacle, syrup, sugar and milk mix. For some reason the mix appeared to almost curdle with lumps forming on the top. Very odd. Tried again with the heat lower but same happened again to a lesser extent. Does anyone have any advice?
JIngarfield
28th Aug, 2014
Ooh this happened to me too, but i just ran with it. Cake currently in the oven so fingers crossed it comes out ok (I wondered if it was the fat from the whole milk?)...
davidjames86's picture
davidjames86
4th Nov, 2012
I have this cake a number of timea and it has always been delicious! it is so moist and the whole family enjoys it. It also freezes well too. Yum Yum!!!
startoria
23rd Oct, 2012
5.05
Beautiful tasty cake and super easy to make.
startoria
23rd Oct, 2012
5.05
B
darth_tigger
23rd Oct, 2012
5.05
Marvellous! This is also a very forgiving recipe. I've made it with light brown sugar, different proportions of treacle/syrup, with or without crystallised ginger, and each time it's been excellent. Next time I'm chucking in a lot more ginger, to see what that does.
dejoycer74
21st Oct, 2012
5.05
Fabulous recipe. Only problem I found was that I couldn't stop eating the cake once I'd made it.
beverlyba
20th Oct, 2012
4.05
Wonderful - easy, sticky & tasty. just add a little more stem ginger roughly chopped for extra texture & surprise bit.

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