Recipe for Ginger Cake

Try this delectable sticky ginger cake recipe the next time you need a quick sweet treat! It has that delicious gooey top that makes you want to dig into it! Ideal for a mid-afternoon snack, after-school snack, or dessert.

This sticky, sweet, and spicy ginger cake dish always takes me back to my youth. Ginger cake was a favorite in our house, and I really liked the sticky piece on top.

Is there a term for a ginger cake’s sticky top? I’m not sure, but there should be. The entire cake is moist and delicious, and the sticky surface is especially difficult to resist.

It is unquestionably a cake that requires no modifications. There is no adornment. It might be drizzled with ginger syrup or even caramel, but it isn’t required. This ginger cake is delicious on its own.

IS THIS GINGER CAKE HEALTHY?
This ginger cake looks a lot like the carrot cake I baked a few weeks ago. In terms of carrot cakes, I managed to convince myself that this one was somewhat nutritious.

Unfortunately, I cannot make the same assurance for this! But as long as you cut it into little squares to serve, it’s not too awful. And, anyway, we all deserve a treat now and then.

WHAT INGREDIENTS ARE REQUIRED FOR THIS CAKE?
Self-raising flour, bicarbonate of soda, ground ginger, cinnamon, mixed spice, soft brown sugar, golden syrup, butter, milk, and an egg are all required for this cake.

HOW LONG WILL THIS CAKE LAST?

This ginger cake can keep for up to five days in an airtight container.

CAN THIS STICKY GINGER CAKE BE FREEZED?

Yes, you may freeze this cake when it has totally cooled after baking it. Put it in a freezer bag after wrapping it tightly in greaseproof paper.

It may be stored in the freezer for at least three months. Remove it from the freezer and let it thaw at room temperature for a few hours before serving.

Recipe for Ginger Cake

Try this delectable ginger cake recipe the next time you need a quick sweet treat! It has that delicious gooey top that makes you want to dig into it!

INGREDIENTS

self-raising flour (225 g)
1 teaspoon sodium bicarbonate
1 teaspoon cinnamon

2 teaspoon powdered ginger

1 teaspoon mixed spice
At room temperature, 110 g unsalted butter
110 g brown sugar, soft
200 g pure golden syrup
200 mL of milk
1 egg

INSTRUCTIONS

Preheat the oven to 170 degrees Celsius. Line the bottom and edges of a square 18cm cake pan with baking paper.
In a large mixing bowl, sift together the flour, bicarbonate of soda, and spices.
In a small saucepan, boil the butter, sugar, golden syrup, and milk until the butter melts and the sugar dissolves.
Pour the saucepan liquid into the mixing bowl with the flour. Whisk well before adding the egg.
Pour the batter into the prepared cake pan. Bake for 35 minutes at 350°F. If it comes out wet, test with a skewer and bake for a little longer.
Remove the cake from the oven and place it on a wire rack to cool.