This slightly spicy sticky cake feels very autumnal and although I’m not wild about the dark musty flavour myself I realise that this is a very classic type of cake in Britain. It’s sticky and although I served like a cake on it’s own when I made it for the office it is often served with butter, almost like a bread. I love trying classic British recipes and although all are not to my taste I enjoy coming closer to the food culture.
It was my first time baking with treacle, which is surprisingly unsweet considering it is a sugar product.
Sticky ginger cake, serves 8-10
Adapted from the cookbook Cooking for Chaps.
175 g plain flour
110 g soft brown sugar
2 tbsp ground ginger
175 g black treacle
30 g butter
1/2 tsp bicarbonate of soda
125 ml boiling water
Preheat the oven to 175C. Butter and line a 20 cm springform.
Mix flour, sugar and ginger in a large bowl. In a smaller bowl, mix treacle, butter, bicarb and boiling water. Mix until the butter is melted then pour the mixture into the bowl of dry ingredients. Mix well.
Pour the batter into the tin and bake in the middle of the oven for 30-40 minutes until a toothpick comes out dry. Remove from oven and cover with a clean tea towel for 5 minutes, then remove from the tin and leave to cool on a wire rack. Store in an airtight container.