Sticky Ginger Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 20mins
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- Serves
- 10
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- Calories
- 359
A dark and sticky spiced ginger cake with a syrup glaze, serve on its own with a cup of tea or as a warming winter dessert with hot custard.
recipe updated 29 Apr 2025
Ingredients
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- Unsalted butter
- 115 g
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- Egg
- 1
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- Stem ginger
- 85 g
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- Bicarbonate of soda
- 1 teaspoon
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- Ground ginger
- 1 tablespoon
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- Ground cinnamon
- 1 ¼ teaspoons
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- Plain flour
- 225 g
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- Mixed spice
- 1 teaspoon
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- Baking powder
- 2 teaspoons
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- Muscovado sugar
- 115 g
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- Treacle
- 115 g
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- Golden syrup
- 115 g
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- Whole milk
- 250 g
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- Crystallised ginger
- 15 g
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- Water
- 60 g
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- Caster sugar
- 55 g
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- Stem ginger syrup
- 40 g
Tools
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Oven
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Parchment paper
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Kenwood Chef
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Round pan - 20cm (8")
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Saucepan
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Kenwood bowl - kenwood chef
Step preview
- Line a clean round pan with parchment paper
- Pre-heat oven - 160°C
- Attach K Beater
- Add bicarbonate of soda, ground ginger, ground cinnamon, plain flour, mixed spice and baking powder to the Kenwood Bowl
- Mix - 10 sec, Speed 2
- Add unsalted butter, muscovado sugar, treacle and golden syrup to a clean saucepan
- Heat until melted while stirring frequently - medium-high heat
- Transfer content of saucepan to Kenwood Bowl
- Add whole milk and egg to the Kenwood Bowl
- Mix then scrape bowl - 1 min, Speed 4
- Mix - 1 min, Speed 4
- Then add stem ginger and crystallised ginger to the Kenwood Bowl
- Mix - 30 sec, Speed 4
- Transfer mixture to round pan
- Bake - 1 hr, 160°C
- Let cool
- Add water, caster sugar, stem ginger syrup and ground cinnamon to a clean saucepan
- Heat until boiling then reduce heat - medium-high heat
- Simmer until thickened - 5 min
- Invert the cake onto a wire rack ensuring that the base of the cake now becomes the top
- Pour the syrup over the top and sides of the cake
- Serve