大象传媒

For the sticky ginger cake:

• 8oz Butter/Stork
• 4oz Light brown Sugar
• 1oz Dark brown Muscavado Sugar
• 8oz Black Treacle
• 11oz SR Flour
• 1 level tbsp Baking Powder
• 1 Heaped tsp Ground Ginger
• 1 Level tsp Mixed Spice
• 4 Eggs
• 5 tbsp Ginger syrup (from stem ginger jar)
• 4 bulbs Stem Ginger from jar (cut these chunky or fine to your taste)

For the butter icing:

• 500grams icing sugar
• 160 grams unsalted butter (at room temperature)
• 2-3 tablespoons of Ginger syrup (from stem ginger jar)

1. Pre heat oven to 170 degrees centigrade.

2. Grease a 7in (approx) cake tin and line the base with baking parchment

3. Put sugar and butter/stork into a large bowl and whip until a light brown colour and smooth in texture.

4. Add all other ingredients to the bowl and beat until well blended.

5. Spoon the mixture into cake tin and smooth the top with a spatula.

6. Bake in the pre-heated oven for 30 minutes or until cake has started to shrink away from the sides. Leave to cool and remove from the tin. Peel off the parchment from the bottom of the cake

7. To make the icing; sieve icing sugar into a large bowl. Add butter and blend until it looks like sand, then add the ginger syrup until you have a smooth consistency.

8. Spread or pipe over the top of your cake and SERVE!