Sticky Ginger & Lemon Drizzle Cake

I featured this BBC Good Food 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! I also moved house just over a week ago so it was my first time baking in my new kitchen!
I started by lining and greasing a deep lose bottomed 22cm cake tin. I got this one from Wilkinsons a while ago, they have some really good value baking products there.

In my food mixer I whizzed together 300g self raising flour, 1 tsp bicarbonate of soda, 4 tsp ground ginger, 2 tsp mixed spice, 1 tsp cinnamon and 140g Stork until it resembled breadcrumbs. I have started using Stork a lot lately as I find it mixes well and is easier to work with.

In a saucepan I gently heated 140g black treacle, 140g golden syrup, 140g dark soft brown sugar and 300ml whole milk.

The recipe said to use dark muscovado sugar, but I used this Whitworths dark soft brown sugar and it worked really well!

I poured the heated treacle mixture into the flour mixture and combined with a wooden spoon. I also added 1 egg and mixed well before pouring into the cake tin.

I 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 2 balls of stem ginger and mixed with half a jar of 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. Anything that says luxury on it, I consider to be fancy!

I cut the cake in half using a large bread knife and spread the lemon curd mixture on the bottom half.

I put the top half on a plate and covered it with a mixture of 100g caster sugar, and the zest and juice of one lemon.

I whipped up 200ml double cream, 100g cream cheese, 4 tbsp stem ginger syrup and 3 tbsp sieved icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.

And the 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 cake, it is truly amazing!

I’m entering this post into Feel Good Food August 2013, ran by Victoria at A Kick At The Pantry Door, this month’s theme is ginger.

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