A spicy cake, that can be made in advance and left alone for a couple of days before eating to get really sticky, then just top with a refreshing lime buttercream frosting at the last minute - delicious!
For the cake:
- 120g unsalted butter, plus more for the tin
- 125g black treacle
- 100g golden syrup
- 150ml milk
- 120g light muscovado sugar
- 225g plain flour
- 1tbsp ground ginger
- ½tsp bicarbonate of soda
- 2 eggs, lightly beaten
- 3 brandy snaps, lightly crushed (optional)
For the lime buttercream:
- 150g icing sugar, sifted
- 100g unsalted butter, softened
- finely grated zest and juice of ½ large lime
- Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4. Butter a 20cm, 7.5cm deep, square tin and line with baking parchment.
- Place the treacle, syrup, milk, sugar and butter into a pan and very gently melt together. Do not let this boil or it will curdle. Remove from the heat and cool a little.
- In a large bowl, sift together the flour, ginger and bicarbonate of soda. Add the treacle mixture and fold together with a large spoon. Lastly, add the eggs, mix well and pour the batter into the tin. Knock a couple of times on a work surface to release any bubbles, then bake for 40 mins until firm to the touch and a skewer inserted into the centre comes out clean.
- Cool in the tin for about 15 mins, then turn out on to a rack. When the cake is absolutely cold, wrap it in baking parchment and then in foil and leave for a couple of days. This will make it very moist with a
slightly sticky surface.
- When ready to serve, make the lime buttercream. Place the icing sugar and butter in the bowl of an electric mixer (or use a bowl and a handheld whisk) and beat for a good 5 mins. Tip in the lime zest and slowly pour in the juice, still beating. Spread the buttercream over the cake. Scatter with the brandy snaps, if using.
Top Tip for making Sticky ginger cake
To freeze wrap the cold, un-iced cake in a freezer bag, seal and freeze it for up to 1 month. The defrosted cake can be iced just before serving
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