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Sticky ginger cake
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Serves: 8 - 10
Vegetable oil, for greasing
200g dark brown soft sugar
200g butter, at room temperature
200g crystallised ginger
2 British Blacktail Large Free Range Eggs, lightly beaten
200g self raising flour
25g (about 4 tbsp) ground ginger
1 tbsp ground cinnamon
1/4 tsp ground cloves
1 lemon, finely grated zest
For the glaze
80g icing sugar, sieved
1 tbsp lemon juice, plus extra if needed
1. Preheat the oven to 160ºC, gas mark 3. Line the base of a 22cm round springform tin with baking parchment and brush a little vegetable oil around the sides.
2. Put the treacle, sugar and butter into an ovenproof bowl and put it in the oven as it warms. Meanwhile, cut each piece of ginger into quarters, or eighths if it’s a large piece, and set aside. Remove the now-melted butter and sugar mixture from the oven and mix well with a spoon until uniform, dark and glossy. Let it cool until lukewarm, then mix in the eggs.
3. Sieve the flour and spices into a large bowl. Add the lemon zest and 3/4 of the ginger pieces. Separate the pieces and coat with the dry mixture. Pour the egg mixture into the flour and stir with a wooden spoon to combine. Don’t overwork it or it will become tough.
4. Pour the batter into the prepared tin, then bake for 1 hour, until risen and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes. Meanwhile, make the glaze by mixing the icing sugar and lemon juice together until smooth. Remove the cake from the tin and pour over the glaze. Top with the remaining ginger. Leave to cool completely before serving or wrapping as a gift.
Typical values per serving:
(for 8) vegetarian
This recipe was first published in November 2020.