Sticky Jamaican Ginger Cake

Name: Sticky Jamaican Ginger Cake
Yield: Serves 8–10
Cuisine: Jamaican
Ingredients: 115 g butter, cold and cut into cubes; 1 tsp bicarbonate of soda; 1 egg; 2 × 2 cm stem ginger pieces, drained and finely chopped (about 2 tbsp); 115 g dark brown sugar; 115 g black treacle; good pinch of ground nutmeg; 4 tsp ground ginger; 250 ml buttermilk or 250 ml whole milk and juice of ½ lemon; 225 g self-raising flour; 115 g maple syrup, plus extra 1 tbsp for brushing on top

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

I was born in the UK, not Jamaica. I would love to give you stories of how I would sit with the family in Kingston on a balmy evening while cake baked in the oven, but it’s not so. The first time I ate gingerbread was in Ladbroke Grove back in the ’90s. There was a tiny restaurant on All Saints Road – basically a Jamaican lady’s front room – serving the most awesome food and cakes. It’s not traditional for gingerbread, but I like to use stem ginger.