This delicious Stem Ginger Cake by Nigella Lawson is a warm, comforting treat perfect for any occasion. It’s easy to make with simple ingredients like golden syrup and stem ginger, and the result is a rich, moist cake with a hint of spice. Enjoy it as a cozy dessert or with a cup of tea!
Ingredients Needed:
- 225g British self-raising flour
- 2 tsp Fairtrade ground ginger
- 0.5 tsp Fairtrade ground cinnamon
- 1 tsp bicarbonate of soda
- 100g unsalted butter, plus extra for greasing
- 100g golden syrup
- 100g black treacle
- 100g Fairtrade light soft brown sugar
- 50g stem ginger, diced, plus ginger syrup from the jar
- 2 medium British free-range eggs
- 200ml semi-skimmed fresh British milk
- 100g icing sugar
How To Make Stem Ginger Cake Recipe?
- Preheat the Oven: Preheat your oven to 180°C (350°F), fan 160°C (320°F), gas mark 4. Grease a 20cm (8-inch) square cake tin and line with baking parchment.
- Prepare the Dry Ingredients: In a food processor, combine the self-raising flour, ground ginger, cinnamon, bicarbonate of soda, and butter. Whizz until the mixture resembles fine breadcrumbs. Set aside.
- Make the Syrup Mixture: Place the golden syrup, black treacle, light brown sugar, and diced stem ginger in a pan. Heat gently until the sugar dissolves, then cook for another minute over high heat and remove from the heat.
- Combine the Wet and Dry Ingredients: Beat the eggs and milk into the syrup mixture. Pour this into the flour and butter mixture and stir to combine. Pour the batter into the prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out clean.
- Prepare the Icing: Stir the ginger syrup with 2 tablespoons of boiling water into the icing sugar until smooth.
- Finish the Cake: After baking, remove the cake from the oven and allow it to cool for 10 minutes. Pierce the cake all over with a skewer and pour the icing mixture over the top. Leave to set before serving.
Recipe Tips:
- Sift the dry ingredients: This helps make the cake lighter and fluffier.
- Check with a skewer: Insert it into the cake to see if it’s done. It should come out clean.
- Don’t overmix the batter: Mix just enough to combine the ingredients; don’t stir too much.
- Cool before icing: Let the cake cool for 10 minutes before adding the icing so it doesn’t melt.
How To Store Leftovers?
- Refrigerate: Let the leftover cake cool completely, then store it in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the cooled cake tightly in plastic wrap or foil and place it in a freezer-safe bag. It will freeze for up to 3 months.
Nutrition Facts:
- Calories: 368 kcal
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 0mg
- Total Carbohydrate: 57g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Jamaican Ginger Cake Recipe
- Nigella Ginger Cake With Lemon Icing Recipe
- Nigella Amaretto Chocolate Cake Recipe
Nigella Stem Ginger Cake Recipe
Description
This delicious Stem Ginger Cake by Nigella Lawson is a warm, comforting treat perfect for any occasion. It’s easy to make with simple ingredients like golden syrup and stem ginger, and the result is a rich, moist cake with a hint of spice. Enjoy it as a cozy dessert or with a cup of tea!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F), fan 160°C (320°F), gas mark 4. Grease a 20cm (8-inch) square cake tin and line with baking parchment.
- Prepare the Dry Ingredients: In a food processor, combine the self-raising flour, ground ginger, cinnamon, bicarbonate of soda, and butter. Whizz until the mixture resembles fine breadcrumbs. Set aside.
- Make the Syrup Mixture: Place the golden syrup, black treacle, light brown sugar, and diced stem ginger in a pan. Heat gently until the sugar dissolves, then cook for another minute over high heat and remove from the heat.
- Combine the Wet and Dry Ingredients: Beat the eggs and milk into the syrup mixture. Pour this into the flour and butter mixture and stir to combine. Pour the batter into the prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out clean.
- Prepare the Icing: Stir the ginger syrup with 2 tablespoons of boiling water into the icing sugar until smooth.
- Finish the Cake: After baking, remove the cake from the oven and allow it to cool for 10 minutes. Pierce the cake all over with a skewer and pour the icing mixture over the top. Leave to set before serving.
Notes
- Sift the dry ingredients: This helps make the cake lighter and fluffier.
- Check with a skewer: Insert it into the cake to see if it’s done. It should come out clean.
- Don’t overmix the batter: Mix just enough to combine the ingredients; don’t stir too much.
- Cool before icing: Let the cake cool for 10 minutes before adding the icing so it doesn’t melt.
Nigella Stem Ginger Cake Recipe