A classic sticky ginger cake made with stem ginger in syrup and topped with clotted cream and crystallised ginger. This cake is wonderfully fragrant and reminds me of how my grandmother’s house used to smell after she’d been baking. Take a trip down memory lane with me as I share my grandmother’s recipe for this sticky treat.
You know how certain food can make you feel nostalgic?
My grandmother’s sticky ginger cake, grandad’s baked bean pizza and my mum’s hand-rolled croissants are three recipes that have been passed down and I recreate often. Because really, we wouldn’t want the triumph that is deep pan baked bean pizza to be lost to history forever, would we?
The smell of this sticky ginger cake baking in the oven is like no other. It fills the entire house with the most wonderful aromatic fragrance and as I was baking these individual versions this week it felt a little bit (dare I say it).
I know, I know it’s only July and 30 degrees outside. But this is just one of those cakes that envokes all sorts of lovely, warm and comforting memories and it made me think that using stem ginger shouldn’t just be for Christmas! It has so many uses, so don’t leave it languishing in the back of your cupboard.
Bring the ginger out and make something marvellous this week.
Opies stem ginger in syrup is extremely versatile and can be added to lots of sweet or savoury dishes like my Vegetable Stirfry, for example. Ginger is an amazing flavour enhancer but it also has brilliant health benefits. When I was pregnant with my first baby 19 years ago I suffered from terrible morning sickness and would take a piece of crystallised ginger and have a little nibble on it to ease the awful sicky feeling which worked wonders. It’s also great for travel sickness too.
Let me show you how to make my grandmother’s sticky ginger cake, I know you’re going to love it!
Sticky Ginger Cake Topped with Clotted Cream and Crystallised Ginger
- 200 g unsalted butter, softened plus extra for greasing
- 300 g light brown soft sugar
- 100 g golden syrup
- 100 g black treacle
- 4 balls Opies stem ginger in syrup chopped into small pieces
- 2 eggs
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 225 ml whole milk
- 1-2 cubes Opies crystallised ginger finely chopped
- 1 tub clotted cream
- Heat the oven to 180°C/fan160°C/gas 4. Grease 4 10 x 6 cm cake rings and place them on an oven tray covered with grease proof paper.
- In a pan, gently heat the butter, milk, sugar, syrup and treacle until the butter has melted. Remove from heat and stir in the stem ginger.
- sift together the flour, bicarbonate of soda and spices in a large bowl. Pour in the milk mixture and whisk. Pour the mixture into the prepared cake rings.
- Bake for 35 minutes or until an inserted skewer comes out clean.
- Once baked, leave the cake rings on a wire rack to completely cool. Be patient or the cake will stick to the sides when you remove the rings!
- Top with clotted cream and crystallised ginger.
- The measurements in this recipe will also fill a 23cm round cake tin.
- It's important to use softened butter so that the other ingredients don't boil when you heat them together. Using butter that's already softened will prevent this.
- The cakes can be briefly reheated in the microwave for 1 minute.
If you enjoyed this recipe check out these cakes for more baking inspiration.
Tried this Sticky Ginger Cake recipe? Let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog on Instagram so I can see it!
*Disclosure: This is a commissioned post written in association with Opies