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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Things To Do With… Leftover Stem Ginger

Things To Do With… Leftover Stem Ginger

Stem ginger is made by boiling peeled fresh ginger, making a ginger syrup with sugar and then putting it in jars. It lasts a long time unopened, but once opened it’ll need to be used within 8 weeks. If you have any leftover stem ginger after using a bulb or two in a recipe, I’ve collected some delicious idea and inspirations to use it up and avoid wasting this delicious and flavoursome ingredient.

If you fancy making your own stem gingerΒ Tales From The Kitchen Shed has a fabulous homemade stem ginger recipe.

Β Β 
Rhubarb & Stem Ginger Fool Sticky Ginger Lemon Drizzle Cake Stem Ginger Custard Tart
Uses 1 bulb of Stem Ginger Uses 2 bulbs of Stem Ginger Uses 2 bulbs of Stem Ginger
Stem Ginger Spiced Apple Pie Lemon & Stem Ginger Scones Rhubarb & Sticky Stem Ginger Crumble
Uses 2 bulbs of Stem Ginger Uses 2 bulbs of Stem Ginger Uses 2 bulbs of Stem Ginger
Quick Stem Ginger Ice Cream Stem Ginger & Dark Chocolate Biscuits Stem Ginger Pudding
Uses 70g Stem Ginger Uses 3 bulbs of Stem Ginger Uses 3 bulbs of Stem Ginger
Ryan Chong’s Key Lime Pie Chocolate & Ginger Tarts Sticky Stem Ginger Pudding
Uses 3 bulbs of Stem Ginger Uses 4 bulbs of Stem Ginger Uses 240g Stem Ginger

Let me know in the comments if you try any of the recipes above and what you think!

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