Description
A moist and flavorful cake infused with ginger and topped with a sweet syrup.
Ingredients
Scale
- 200 grams (7 oz) dark brown sugar
- 100 grams (3.5 oz) unsalted butter, softened
- 2 large eggs
- 250 grams (9 oz) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 200 ml (about 3/4 cup) milk
- 100 grams (3.5 oz) stem ginger, finely chopped (or crystallized ginger)
- 100 ml (about 1/3 cup) ginger syrup (for drizzling)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, ground ginger, ground cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Gently fold in the finely chopped stem ginger until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle the ginger syrup over the top of the cooled cake.
- Slice and serve on a simple white plate.
Notes
- For an extra kick, add freshly grated ginger to the batter.
- This cake can be made a day in advance for better flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 mg
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 60 mg
Keywords: Sticky Ginger Syrup Cake