I featured this Sticky Ginger & Lemon Drizzle Cake recipe on my last post, Six Things To Do With…Stem Ginger. It really stood out to me and I got a couple of comments about how good it looked. I just couldn’t wait to make it, so only a few days later, I did!
In my food mixer I whizzed together self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and butter until it resembled breadcrumbs. You can also put the flour and spices in a bowl and rub the butter in with your fingers.
In a saucepan I gently heated black treacle, golden syrup, dark soft brown sugar and whole milk.
I poured the heated treacle mixture into the flour mixture and whisked well. I also added the egg and mixed well before pouring into the cake tin.
It baked for 1 hour and 10 minutes on 160C/325F/Gas Mark 3. It cooked beautifully thanks to the wonderful oven I am now able to use!
While the cake cooled in the tin, I made the fillings. First I chopped up balls of stem ginger and mixed with lemon curd.
This is the lemon curd I used. The recipe said to use a ‘good’ jar of lemon curd, I got this in the Co-op and seen as it is called ‘Luxury Lemon Curd’ I thought it fit the bill.
I cut the cake in half using a large bread knife and spread the lemon curd mixture on the bottom half.
Then I put the top half on a plate and covered it with a mixture of caster sugar, and the zest and juice of one lemon.
I whipped up double cream, cream cheese, stem ginger syrup and icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.
And the Sticky Ginger & Lemon Drizzle Cake was done! It looked and smelt glorious!
It had a beautiful shine to it too.
I was ready to get stuck in straight away! I had a slice with a dollop of the leftover cream mixture. It was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways! I highly recommend this Sticky Ginger & Lemon Drizzle Cake, it is truly amazing!
Sticky Ginger & Lemon Drizzle Cake
For the sponge
- 140 g Butter or baking spread
- 300 g Self raising flour
- 1 tsp Bicarbonate of soda
- 4 tsp Ground ginger
- 2 tsp Mixed spice
- 1 tsp Ground cinnamon
- 140 g Dark brown sugar
- 140 g Black treacle
- 140 g Golden syrup
- 300 ml Whole milk
- 1 Egg large
For the lemon drizzle
- 1 Lemon
- 100 g Granulated sugar
For the lemon curd filling
- 1/2 jar Lemon curd
- 2 Balls stem ginger diced
For the creamy icing
- 4 tbsp Syrup from the stem ginger jar
- 100 g Cream cheese
- 200 ml Double cream
- 3 tbsp Icing sugar
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
Mix the flour, bicarb and all the spices together in a bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs
Put the sugar, black treacle, golden syrup and milk in a pan and heat on low, stir gently until it all melts together and the sugar dissolves
Pour the treacle mixture into the flour mixture and whisk well
Add the egg and whisk in
Divide the mixture between the tins and bake for 30-40 minutes or until a skewer comes out clean
For the drizzle, stir the lemon zest and juice into the sugar, then immediately spoon all over the top half of the cake. Then leave the sponges to cool fully
For the filling, mix the lemon curd with the diced ginger and spread on the bottom sponge
For the icing, beat together the ginger syrup, cream cheese, double cream and icing sugar until thick. Add it to the cake on top of the lemon curd filling, then sandwich with the other half of the cake
Serve immediately and store leftovers in the fridge for up to 2 days
Recipe slightly adapted from BBC Good Food.