Sticky Ginger Cake

Name: Sticky Ginger Cake
Ingredients: 1 3/4 cups self raising flour sieved; 1 teaspoon bicarbonate of soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 4 ounces Flora Cuisine or Buttery; 4 ounces dark muscovado sugar; 5 7/8 tablespoons black treacle; 5 7/8 tablespoons golden syrup; 250ml (9floz) semi-skimmed milk; 3 ounces stem ginger in syrup finely chopped; 1 egg; 7/8 cup icing sugar 31/2oz, sieved; 3 tablespoons ginger syrup; 4 1/8 tablespoons stem ginger finely chopped

14 ingredients

7 steps

Ingredients

1 3/4 cups self raising flour sieved
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 ounces Flora Cuisine or Buttery
4 ounces dark muscovado sugar
5 7/8 tablespoons black treacle
5 7/8 tablespoons golden syrup
250ml (9floz) semi-skimmed milk
3 ounces stem ginger in syrup finely chopped
1 egg
7/8 cup icing sugar 31/2oz, sieved
3 tablespoons ginger syrup
4 1/8 tablespoons stem ginger finely chopped

Directions

1

Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin.
2

Combine the flour, bicarbonate of soda and spices into a mixing bowl.
3

Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.
4

Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.
5

Pour the batter into the tin and bake for 50 minutes to 1 hour.
6

Leave to cool completely before turning out onto a cooling rack.
7

Make the icing by blending the sugar with 2-3 tablespoons of ginger syrup to form a runny icing (adding 1-2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger.