Wednesday, 27 February 2013

Sticky Ginger & Lemon Drizzle Cake


I featured this BBC Good Food recipe on my last post, Six Things To Do With...Stem Ginger. It really stood out to me and I got a couple of comments about how good it looked. I just couldn't wait to make it, so only a few days later, I did! I also moved house just over a week ago so it was my first time baking in my new kitchen!


I started by lining and greasing a deep lose bottomed 22cm cake tin. I got this one from Wilkinsons a while ago, they have some really good value baking products there.


In my food mixer I whizzed together 300g self raising flour, 1 tsp bicarbonate of soda, 4 tsp ground ginger, 2 tsp mixed spice, 1 tsp cinnamon and 140g Stork until it resembled breadcrumbs. I have started using Stork a lot lately as I find it mixes well and is easier to work with.


In a saucepan I gently heated 140g black treacle, 140g golden syrup, 140g dark soft brown sugar and 300ml whole milk.


The recipe said to use dark muscovado sugar, but I used this Whitworths dark soft brown sugar and it worked really well!


I poured the heated treacle mixture into the flour mixture and combined with a wooden spoon. I also added 1 egg and mixed well before pouring into the cake tin.


I baked for 1 hour and 10 minutes on 160C/325F/Gas Mark 3. It cooked beautifully thanks to the wonderful oven I am now able to use!


While the cake cooled in the tin, I made the fillings. First I chopped up 2 balls of stem ginger and mixed with half a jar of lemon curd.


This is the lemon curd I used. The recipe said to use a 'good' jar of lemon curd, I got this in the Co-op and seen as it is called 'Luxury Lemon Curd' I thought it fit the bill. Anything that says luxury on it, I consider to be fancy!


I cut the cake in half using a large bread knife and spread the lemon curd mixture on the bottom half.


I put the top half on a plate and covered it with a mixture of 100g caster sugar, and the zest and juice of one lemon.


I whipped up 200ml double cream, 100g cream cheese, 4 tbsp stem ginger syrup and 3 tbsp sieved icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.


And the cake was done! It looked and smelt glorious!


It had a beautiful shine to it too.


I was ready to get stuck in straight away! I had a slice with a dollop of the leftover cream mixture. It was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways! I highly recommend this cake, it is truly amazing!


I'm entering this post into Feel Good Food August 2013, ran by Victoria at A Kick At The Pantry Door, this month's theme is ginger.

10 comments:

  1. Looks gorgeous Kat! My mouth is watering!!

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    1. Thanks Sarah! It was really yummy :)

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  2. Lemon curd and ginger - sounds good and looks delicious too. All the best in your new home.

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  3. It looks great and i love lemoncurd en gember! I sure gonna m welke this one!

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  4. Kat this looks incredible - definitely on my to-bake list now! Have fun exploring your new kitchen! x

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    1. Thank you! Oh you definitely have to make it! So loving my new kitchen!!

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    2. Still an awesome recipe! Thanks for linking in with Feel Good Food! xx

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  5. This looks so good. Another bookmarked cake =)

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    1. Thanks Laura! It is a really good cake, the mixture of flavours taste amazing together!

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