Sticky Ginger Cake with Lemon Curd

Moist ginger spiced cake with lemon curd, stem ginger and cream cheese frosting filling

Course Dessert

Cuisine British

Keyword Cake

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 545kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
In a pan on a low heat, melt the butter (or baking spread), black treacle and golden syrup together. Once melted, remove from the heat
In a large mixing bowl stir together the self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar
Pour the treacle mixture into the flour mixture and whisk well
Whisk the egg and the milk together in a small bowl or jug, then add to the mixture a bit at a time, stirring well between each addition
Divide the mixture between the tins and bake for 30 minutes or until a thin skewer inserted in the centre comes out clean. Leave to cool fully
For the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth. Add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth. Be careful not to over mix as this can make the frosting sloppy, and you won't be able to get it thick again
Put one of the sponges on your plate or cake stand, and pipe or spread a layer of the frosting over it
Mix the lemon curd with the diced stem ginger and spread over the cream cheese frosting
Add the second sponge and dust with icing sugar
Serve immediately and store leftovers in the fridge for 2-3 days

Make sure all your ingredients (particularly the butter, milk and eggs) are at room temperature before you start baking.

I used unsalted butter for the buttercream, for the cake I used a baking spread (I like Stork).

Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, use a Pumpkin Spice mix instead or a combination of cinnamon, ginger, nutmeg and cloves.

I really recommend using dark brown soft sugar if you can, as it gives the cake a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.

Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it. However, I've not tested this recipe with light corn syrup.

If you would like to make your own lemon curd for this cake, check out my Homemade Lemon Curd recipe.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.