Sticky Ginger Treacle Cake Recipe with Stem Ginger.

Ginger Cake on baking parchment cut into various slices.

5 from 2 votes

Sticky Ginger Treacle Cake Recipe with Stem Ginger.

This Sticky Ginger Treacle Cake Recipe with Stem Ginger is also made with white Spelt Flour and all the flavours of ground and stem ginger, Dark Treacle, and golden syrup. It's a lovely alternative to Traditional Yorkshire Parkin if you don't want to use or can't get hold of Medium Oatmeal.

Prep Time20

Cook Time55

Total Time1 15

Course: Afternoon Tea, Pudding

Cuisine: British

Keyword: Spelt Flour, Sticky Ginger Cake, Treacle

Servings:

Calories: 187kcal

Author: Lynn

Equipment

1 x 8 inch square Cake tin
Baking Parchment

Ingredients

200 grams unsalted butter plus extra for greasing
200 grams soft dark brown sugar
100 grams black treacle
100 grams golden syrup
225 ml whole milk or semi skimmed
275 grams white spelt flour or plain flour
1½ teaspoon bicarbonate of soda
2 teaspoon ground ginger
Pinch of sea salt
2 medium eggs lightly beaten
2 pieces of stem ginger finely chopped

For the Topping

1 piece of stem ginger roughly chopped
2 tablespoons Stem Ginger syrup for glazing

Instructions

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line the base of an 8” square cake tin, preferably not a loose bottom tin as the cake batter is very loose.
In a large pan, melt together the butter, sugar, golden syrup and dark treacle, stirring until the butter and sugar have dissolved. TIP: Save energy by taking off the heat and allow the residual heat to dissolve the remaining bits of butter and sugar.
200 grams unsalted butter, 200 grams soft dark brown sugar, 100 grams golden syrup, 100 grams black treacle
Remove the pan from the heat and stir in the milk. Set aside to cool a little more.
225 ml whole milk
Sift together the spelt flour, bicarbonate of soda and ground ginger, and a pinch of salt into a large bowl. Give everything a good mix.
275 grams white spelt flour, 1½ teaspoon bicarbonate of soda, 2 teaspoon ground ginger, Pinch of sea salt
Make a well in the centre then pour in the melted butter sugar mixture, lightly beaten eggs and chopped stem ginger, and stir until you have a well combined smooth batter.
2 medium eggs, 2 pieces of stem ginger
Pour the batter into the tin, bake in the centre of the oven for 50 - 55 minutes or until baked, testing the centre of the cake with a skewer until it comes out clean. Try not to open the oven until the cake is at least ¾ baked, to help prevent the cake sinking in the middle.
Leave to cool in the tin to cool a little. While still warm brush the top of the cake with syrup from the jar of stem ginger, and scatter with more chopped stem ginger. Leave to cool completely before slicing.
1 piece of stem ginger, 2 tablespoons Stem Ginger syrup
You could serve straight away if you wish. This cake will keep really well and mature in flavour when wrapped in baking parchment and an airtight container overnight or for several days. It also freezes really well.

Notes

This recipe uses an 8" square cake tin. This quantity of cake batter will not work in a 2lb/900g loaf tin. I've tried and it sinks in the middle and begins to spill over the sides of the tin. If you prefer to use a loaf tin, only fill it ¾ full with cake batter. Bake the rest as Muffins or buns.

Do not open the oven door until the cake is ¾ baked, if you do there is a risk cake will sink in the middle.

Can you Freeze Sticky Ginger Cake?

Before freezing, wrap the Ginger Cake in plenty of baking parchment inside a freezer bag or suitable container. You could also slice into portions and freeze individual slices thawing out only what you need. It will keep in the freezer for a couple of months. Bring back to room temperature before serving.

How to Make Ginger Cake Sticky

Using Treacle and golden Syrup helps to make a Ginger Cake Sticky.

Nutrition