Here’s a lovely recipe for sticky ginger cake that I’ve adapted from an old recipe book belonging to my mum. I’ve tweaked it a bit so there’s less sugar and syrup, the original recipe calls for 50g of golden syrup, and replaced this with 25g of maple syrup and 25g of honey; the sugar (only 30g) I have leave out entirely. I also substitute 20g of the plain white flour with 20g protein powder to add some extra nutrition for my kids – feel free to ignore this if you like.
The dreadful thing about this cake is that, once it is made, you HAVE to leave it for 2 to 3 days to develop the necessary stickiness and flavour. It is a painful experience to have to wrap it up and put it away – try to have another cake ready to distract you in the meantime 😉
The recipe calls for a 6 inch by 9 inch rectangular baking tin – mine is a square 8 inch version and it worked perfectly well, try to keep within an inch or 2 either way, and you may have to cook for a little longer if your tin is on the small side, and a little less time if you have a bigger shallower cake.
I have baked this a few times and it is a very liquid cake batter, so the sultanas always sink to the bottom. I am tempted to rename it sultana and ginger upside down cake… unless anyone can come up with a solution?
Sticky Ginger Cake
- 80g plain white flour
- 20g hemp protein powder (like this one)
- 100g plain wholemeal flour
- 1 level tsp mixed spice
- 3 level tsp ground ginger
- 100g sultanas (optional)
- 100g butter
- 50g maple syrup
- 50g honey
- 100g black treacle or molasses
- 1 level tsp bicarbonate of soda (baking soda)
- 280ml milk
- 1 egg
- Line your baking tray with baking parchment and preheat oven to 180C/350F/Gas Mark 4.
- Sift the flour, protein powder and spices into a large mixing bowl (just throw the bran that’s left in the sieve into the mix when you are done – you are adding air rather than sifting for debris!). Stir in the sultanas.
- Melt the butter, maple syrup, honey and treacle very gently over a low heat – don’t bring to the boil, just heat gently. Stir into the dry ingredients.
- Heat the milk very gently until just warm, then stir in the bicarbonate of soda – make sure the soda dissolves or you will get white lumps in your cake. Beat the egg into the milk and soda mix, then pour it into the prepared mixture and beat until you have a smooth batter which is the consistency of double/heavy cream.
- Pour into the prepared tin and bake for 35-45 mins depending on the size of the tin you’ve used and your oven temperature. If the middle of the cake is still a bit wet whilst the top is done, you can protect the crust from getting burnt by laying a piece of foil over the top of the tin. The cake is done when it is springy to the touch.
- Cool slightly in the tin, then turn out onto a wire tray and remove the baking parchment. Wrap in greaseproof paper and/or foil and hold yourself back from cutting into it for at least 2 days.
For more recipes – including more delicious cakes – do visit my directory of Very Berry recipes.