Sticky Ginger Cake

This sticky ginger cake has a ginger syrup glaze and glaze ginger topping. A very light sponge with a real ginger kick. There is plenty of flavour  in this cake, but you can easily tone down the heat by reducing the amount of ground ginger.

Adding the ginger syrup while the cake is still warm helps it too soak evenly through the sponge, It is that helps give the cake a light sticky texture and moist sponge.

What also make this cake special is the lovely chopped glace ginger topping and water icing. You can make the water icing  with sieved icing sugar and a little pre-boiled water.Mixed until you have a slightly runny consistency.

Ingredients:

• 180g  butter, softened
• 180g soft light brown sugar
• 3 medium eggs
• 180g self raising flour
• 2 tsp ground ginger, level teaspoon
• 2 pieces of stem ginger in syrup, chopped into small pieces
• 3 tbsp golden syrup

Topping:

• 2 pieces of stem ginger in syrup, chopped into small pieces
• 4 tbsp ginger syrup, from the jar of stem ginger
• 4 tbsp icing sugar
• 1 tsp water, preboiled

Method:

Preheat oven to 180ºC/160ºC for fan oven. Grease and line a 20cm/8" square tin deep sided cake tin with baking paper.

Beat the butter and sugar together until light and fluffy. Using an electric mixer will speed things up.

Add the eggs, one at at time, beating well after each addition. Add a tablespoon of flour between each one. This will help prevent curdling.

Fold in the remaining flour and ground ginger, until thoroughly combined. Add the golden syrup and the chopped stem ginger. Mix until well combined.

Pour the mixture into the tin, spreading it evenly across the top.

Bake for 30-35 minutes or until baked. Testing the centre of the cake with a skewer until it comes out clean.

Leave in the tin to cool for about 10 minutes before turning out onto a wire rack to cool completely. While the cake is still warm, poke a few holes in the cake with a skewer. Then pour the ginger syrup over the cake. Spread it evenly. Allowing it to soak in. Decorate with the chopped stem ginger.

Make a water icing by mixing the icing sugar and preboiled water together until you have a thick runny consistency. Drizzle over the cake.