Martha Collison's sticky gingerbread cake with cream cheese & ginger frosting
Waitrose and Partners

Martha Collison's sticky gingerbread cake with cream cheese & ginger frosting

A sweet and moist ginger cake with gooey cream cheese and ginger-flavoured icing.

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes16
  • CourseCake
  • Prepare30 mins
  • Cook35 mins
  • Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 150g butter
  • 150g light brown soft sugar
  • 150g black treacle
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 75ml milk
  • 2 British Blacktail Medium Free Range Eggs
  • 2 Cooks’ Ingredients Stem Ginger In Syrup, finely chopped
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • Cooks’ Ingredients Crystallised Ginger, to decorate

FOR THE FROSTING

  • 100g butter, softened
  • 180g full fat cream cheese
  • 300g icing sugar
  • 1 tbsp ginger syrup (from the jar of stem ginger)

Method

  1. Preheat the oven to 180ºC, gas mark 4 and grease and line a 20 x 30cm traybake tin with baking parchment. Heat the butter, sugar, treacle and spices in a large saucepan, stirring until the butter is melted and the sugar has dissolved.

  2. Remove the pan from the heat and whisk in the milk, until combined. This should cool the mixture down enough to beat in the eggs without them scrambling, so beat in the eggs, then stir in the chopped stem ginger.

  3. Sift in the flour and bicarbonate of soda and beat until well combined and smooth. The mixture will begin to froth, so immediately pour the batter into the lined tin, then bake for 30-35 minutes, or until risen and a skewer inserted comes out clean.

  4. Allow the cake to cool completely in the tin, then wrap in baking parchment and tin foil and store in a cool, dark place. Ideally, store the cake for at least 3 days before icing so it matures and becomes stickier and even more flavoursome.

  5. When you are ready to ice the cake, beat together the soft butter and cream cheese using an electric whisk. Once well blended, sieve in the icing sugar and ginger syrup and beat again until the icing is light and fluffy.

  6. Smother the top of the cake with the cream cheese icing using a palette knife, then sprinkle the top with finely chopped crystallised ginger. This cake will keep for 2-3 days.

Cook’s tip

Dip cubes of crystallised stem ginger in dark or white chocolate and allow to set for a simple after-dinner treat, use instead of chocolate chips in bakes for a fiery kick, or add to a cheeseboard.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,524kJ/ 364kcals

Fat

17g

Saturated Fat

10g

Carbohydrates

50g

Sugars

38g

Fibre

0.8g

Protein

3.4g

Salt

0.8g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished
New lower price

0 added

0 in trolley

Quantity of Essential Unsalted Dairy Butter in trolley 0

0 in trolley.

Essential Unsalted Dairy Butter250g

250g
British

Item price

£2.00

Price per unit

£8/kg

0 added

0 in trolley

Quantity of Essential Unsalted Dairy Butter in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0

0 in trolley.

Essential British Free Range Whole Milk 4 pints2.272litre

2.272litre
British

Item price

£1.70

Price per unit

74.8p/litre

0 added

0 in trolley

Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0

0 in trolley.
New lower price

0 added

0 in trolley

Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0

0 in trolley.

Waitrose British Blacktail Free Range Medium Eggs6s

6s

Item price

£1.60

Price per unit

26.7p each

0 added

0 in trolley

Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0

0 in trolley.
New lower price

0 added

0 in trolley

Quantity of Essential Self-Raising White Flour in trolley 0

0 in trolley.

Essential Self-Raising White Flour500g

500g

Item price

50p

Price per unit

£1/kg

0 added

0 in trolley

Quantity of Essential Self-Raising White Flour in trolley 0

0 in trolley.
New lower price

0 added

0 in trolley

Quantity of Waitrose Essential Soft Cheese S1 in trolley 0

0 in trolley.

Waitrose Essential Soft Cheese S1250g

250g

Item price

£1.50

Price per unit

£6/kg

0 added

0 in trolley

Quantity of Waitrose Essential Soft Cheese S1 in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating