I’ve spent a lot of time recently revisiting some of my favourite cake recipes in order to perfect them, making sure they’re faultless every single time I make them. This morning, however I woke up with an urge to bake something new, to experience the excitement of trying a new recipe, starting from scratch and hopefully finding a new fave to add to my repertoire! Unfortunately I was also feeling particularly indecisive. I flicked through a few of my recipe books and made a shortlist of 6 cakes but decided that the only way I was going to whittle down my wish list was to ask Twitter to make the decision for me. So I did a Twitter cake poll, asking the cake loving community to decide between…
1 – Squidgy lemon ginger cake
2 – Plum, almond & ricotta cake
3 – Cherry & marzipan cake
4 – Coconut cake with coconut buttercream
5 – Sticky ginger cake with ginger fudge buttercream icing
6 – Apple & cinnamon cake
The response was amazing! perhaps due to the fact that I caught everyone when they were feeling peckish for their elevenses. The sticky ginger with ginger fudge icing came up trumps with the coconut cake coming up the rear as 2nd most popular. I hopped on my bike to the supermarket to stock up on all things cakey, gingery and coconutty…I figured I’d make them both in the next couple of days anyway 🙂
But this bad boy is today’s cake adventure…sticky ginger cake topped with lashings of ginger fudge buttercream icing…
To make it you need…
200g unsalted butter
175g molasses sugar
3 tbsp black treacle
2 eggs, beaten
4 pieces of stem ginger, drained and chopped
300g self raising flour
1 tbsp ground ginger
For the ginger fudge icing you will need…
4 tbsp ginger syrup, drained from the stem ginger jar
300g icing sugar (golden icing sugar if you can find it)
140g unsalted butter
2 tsp lemon juice
Preheat the oven to 160 degrees and butter and line the base of an 8 inch or 9 inch round cake tin.
Melt the butter, sugar and treacle in a saucepan over a low heat until smooth and lump free.
Let it cool for a few minutes before adding the milk. Then beat in the eggs and stir in the chopped ginger pieces. Finally sift in the flour and ground ginger and add a pinch of salt before stirring well until all of the ingredients are combined.
Pour the warm mixture into the prepared cake tin and pop it into the oven. If you’ve used a 9 inch tin it will need to cook for about 30-35 minutes. I used an 8 inch and mine needed 50 minutes. I always think it’s best to take the cake out and check it 5 minutes before the recommended cooking time, so after 45 minutes stick a skewer into the centre of the cake and if it comes out clean it’s ready. If it’s still a bit wet in the middle just pop it back in he oven for another 5 minutes, before checking again. Repeat this checking process every 5 minutes until you’re happy that your cake is ready.
Leave it to cool in the tin for an hour or so before removing it and leaving it to cool completely on a wire rack.
Pierce the top of the cake all over with a skewer and drizzle over 2 tbsp of the ginger syrup, this will add to the moistness of the cake, not to mention giving it even more of a gingery punch.
To make the icing, beat together the butter, icing sugar, remaining 2 tbsp ginger syrup and the lemon juice until smooth and light.
Slather the buttercream on the top of the cooled cake and there you have it…
It is a gorgeously moist, rich cake…I found it a little overpowering what with the molasses AND treacle but I made my housemates do a taste test for me and they all proclaimed that it was a winner 🙂