Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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Sticky Ginger Cake
This rich sweet sticky cake is just the ultimate in old fashioned cakes - be warned that one piece will never be enough!
-
Cook: 30 mins
Prep: 10 mins - 9 portion
- Easy
- Suitable for home freezing
Go back
Sticky Ginger Cake
This rich sweet sticky cake is just the ultimate in old fashioned cakes - be warned that one piece will never be enough!
-
Cook: 30 mins
Prep: 10 mins - 9 portion
- Easy
- Suitable for home freezing
Ingredients
| 175g soft margarine (70% fat content) or butter | |
| 100g dark muscovado sugar | |
| 175g golden syrup | |
| 225g Juvela Gluten-free White or Fibre Mix | |
| 1tsp bicarbonate of soda | |
| 2tsp ground ginger | |
| ½ tsp mixed spice | |
| 2 medium eggs, lightly beaten | |
| 150ml milk |
Method
- You will need an 8inch (20cm) round or square cake tin, greased and base lined
- Melt the margarine/butter, sugar and syrup gently in a pan (or in a large bowl in a microwave).
- Stir in the Mix, bicarbonate of soda, spices, egg and milk, and whisk to a smooth batter.
- Transfer into your prepared tin and bake in a preheated oven (180ºC/160ºC/350ºF/Gas Mark 4) for approx. 30minutes until the cake is cooked and springy to touch.
- Allow to cool slightly in the tin and then transfer to a wire rack to cool.
- Cut into slices or squares to serve, drizzle with glace icing and decorate with slithers of glace ginger.
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