Sunday, 19 June 2016

Stem Ginger Cake

Just look at those lovely syrupy sweet stem ginger gems. Who can resist not making something rich and decadently buttery with them?! I surely couldn’t so when a friend of mine fed me his ginger cake I had to go and recreate it. It has all my favourites, stem ginger, sticky golden syrup and deep dark black treacle. What you need for this gorgeous cake is:


100gm sugar
50gm butter
1 tablespoon golden syrup
1 tablespoon black treacle
200 ml milk
1 thumb sized piece of fresh ginger or 1 tsp powdered ginger
4 pieces stem ginger plus syrup that covered them
2 eggs
1tsp bicarb
1 tsp baking powder
220 gm self raising flour


  1. Preheat your oven to 160C.

  1. In a saucepan put the butter, sugar, treacle and golden syrup. Melt them together and them remove from the heat, gently stir in the milk.

  1. Peal and grate the fresh ginger and add to the molten mix. Then grate the stem ginger and add to the molten mix. Stir in the syrup as well.

  1. In a bowl put the dry ingredients together and crack in the two eggs and whisk them in a little.

  1. Pour in the wet mix into the dry and whisk together gently. Pour into an oiled and lined loaf tin. Bake for an hour or until a wooden skewer comes out clean

I think this is a recipe that will change, I am looking to come up with a nice glaze for this that further enriches the cake but I have not decided on the flavour of the glaze. The cake is actually moist enough on its own but I feel like for full decadence a glaze is necessary. Perhaps something boozie.

Bon Appetite!