This sticky ginger and orange cake is the ideal treat to share with friends over a cup of tea. Its rich, moist texture and warm winter flavors make it a comforting delight. For an extra indulgence, pair it with spiced cream, or on those chilly days, serve it with hot custard for a cozy, comforting pudding experience!
INGREDIENTS
- 200g Self-raising flour
- 200g Sugar
- 1.5 tsp Ground ginger
- 1 tsp Bicarbonate of soda
- 55g Butter
- 1 Egg
- 3 tbsp Golden syrup
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- Zest of 1 orange
- 240ml Hot water
INSTRUCTIONS
- Preheat the oven to 180°C.
- In a bowl, mix the flour, sugar, ground ginger, cinnamon, nutmeg, and bicarbonate of soda.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- In a jug, combine the hot water and orange zest, then add the golden syrup. Finally, whisk in the egg until everything is well mixed.
- Pour the wet mixture into the dry ingredients and whisk until smooth, runny, and bubbly.
- Pour the batter into your lined baking tin and bake for approximately 40 minutes, or until a knife inserted comes out clean or the cake springs back when pressed.
- Leave the cake in the turned-off oven for 10 minutes, then remove and let it cool in the tin.
- Once cool, cut into sticky little squares and enjoy!
VARIATIONS
- Not a fan of oranges? Skip the orange zest for a pure ginger flavor.
- Prefer ginger with lemon? Replace the orange zest with lemon zest for a zesty twist.
- Too sticky? If you prefer a less sticky cake, reduce the golden syrup to 2 tablespoons instead of 3.
- Craving ginger in summer? Serve this cake with fresh cream and strawberries for a delightful, summery treat!
