Big Cakes: Sticky Ginger Cake

Name: Big Cakes: Sticky Ginger Cake
Yield: Serves 10
Ingredients: finely grated zest and juice of ½ large lime; 120 g light muscovado sugar; 150 ml milk; 225 g plain flour; 150 g icing sugar, sifted; 1 tbsp ground ginger; 100 g unsalted butter, softened; 100 g golden syrup; 120 g unsalted butter, plus more for the tin; 125 g black treacle; 2 eggs, lightly beaten; 3 brandy snaps, lightly crushed (optional); ½ tsp bicarbonate of soda

Preparation info

Serves
10

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

A wonderful cake that should be left alone for a couple of days before eating... that’s the hardest part! It’s also delicious with my Salted Caramel Buttercream (use half the quantity).

Ingredients

For the Cake

120 g unsalted butter, plus more for the tin
125 g black treacle
100

Cake
Vegetarian
Baking

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Butter a 20cm, 7.5cm deep, square tin and line with baking parchment.

Place the treacle, syrup, milk, sugar and butter into a pan and very gently melt together. Do not let this boil or it will curdle. Remove f