Easter Cupcakes
- 20 mins
- 6 portions
- 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.
Reviews (1)
Glenys
Light and yummy, added one chopped stem ginger to mix. Served with single cream
18th Aug 2023
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