Robert’s Sticky Stem Ginger Cake With Lemon Icing

Another ‘Tailgate Tucker’ recipe from one of our regular volunteers, Robert who when not taking our photos, likes to feed us with his baking goodies. There is usually a stampede to get to the tailgate of the truck to see what awaits us to scoff down with our mugs of tea. This cake never disappoints and is quickly demolished by our lovely volunteers. Hope you enjoy it too.

Robert's Sticky Stem Ginger Cake With Lemon Icing

  • Difficulty: Easy
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Time to indulge yourself with this sticky fingers, lip smackingly good ginger cake with a zingy lemon topping. Another treat available from our Tailgate Tucker menu which can also be consumed in a lovely outdoor setting too.

Ingredients

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115g butter, cut into cubes, plus extra for greasing (if needed)
  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml whole milk
  • 85g drained stem ginger, finely grated
  • 1 egg
  • For the icing use:
  • 50g icing sugar, sifted
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice

Directions

1. Preheat the oven to fan 160C/conventional 180C/gas 4.

2. Line a deep 18cm round cake tin or 24cm/2lb loaf tin with nonstick paper (or make life easy for yourself & invest in some of those preformed tin liners).

3. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

4. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

5. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50-60 minutes or until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool in the tin for 10 minutes or so before turning the cake out. Leave until completely cold before icing.

6. To make the icing – add the lemon zest to the icing sugar, then gradually add the lemon juice until you have a smooth, slightly runny icing (adding more juice if needed). Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish. In the unlikely event of it not being demolished immediately, the cake should keep for up to 2 weeks stored in an airtight container.