If there’s one kind of food that is consumed with greater frequency than anything else in our house, it’s cake! We bake fairly often, can’t walk past the relevant aisle in the supermarket without getting one and both sets of grandparents know that they won’t be granted admission to our home without proffering some cakey goodness.
We’re guilty of staying in our comfort zones though, and tend to stick to the same three or four recipes, so a recent email from Flora was the spur we needed to try something else. They challenged us to create one of the tasty-looking recipes on their site and we decided to go for the sticky ginger cake.
This recipe can be made with either Flora Cuisine or Buttery. We went for the latter. The directions were easy to follow and using margarine instead of butter made it much more straightforward. It smelt great while it was cooking and the consistency of the finished article matched that on the pictures on the Flora site. Result!
Of course, as Bertolt Brecht taught us years ago, the proof of the pudding is in the eating and the sticky ginger cake didn’t disappoint. In fact, I’d say it’s worthy of Brecht’s brand of theatre: epic! It’s a truly delicious cake and I’ll be more than a little miffed when it’s all gone! Never mind though, it won’t take long to make another and we’re definitely going to be doing just that.
225 g (8oz) self-raising flour, sieved
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
115 g (4oz) Flora Cuisine or Buttery
115 g (4oz) dark muscovado sugar
115 g black treacle
115 g golden syrup
250 ml (9floz) semi-skimmed milk
85 g (3oz) stem ginger in syrup finely chopped
-Ginger glace icing-
100 g (3½oz) icing sugar, sieved
2–3 tbsp ginger syrup
25 g (1oz) stem ginger finely chopped
- Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin.
- Combine the flour, bicarbonate of soda and spices into a mixing bowl.
- Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.
- Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.
- Pour the batter into the tin and bake for 50 minutes to 1 hour.
- Leave to cool completely before turning out onto a cooling rack.
- 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.
This is one of a number of mouth-watering recipes on the Flora site – needless to say, I’ll be adding the cakes page to my favourites!
Disclosure: this is a collaborative post.