Sticky ginger and orange cake
This sticky ginger and orange cake is perfect for having with friends and a cup of tea. Deliciously sticky and moist, it keeps well and has a lovely winter flavour. Take it to the next level by having it with some spiced cream or for those cold days, have it with hot custard as a winter warmer pudding! Recipe Prep Time : 20 mins Serves : This mixture makes one square cake tin, approx 9 squares Difficulty : Easy 200gr Self-raising flour 200gr 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 1 - Preheat the oven to 180*C. 2 - Mix the flour, sugar, ginger, cinnamon, nutmeg and bicarbonate of soda together in a bowl. 3 - Rub in the butter until the mixture resembles fine breadcrumbs. 4 - In a jug mix the hot water and zest followed by the golden syrup, once all mixed finally add the egg and whisk up well. 5 - Pour into your flour mixture and whisk until runny and bubbly. 6 - Pour into your lined baking tin and bake for approx 40 mins, until it passes the knife test or is springing back when pressed. 7 - Leave the cake in the turned off oven for 10 minutes and then take out and leave to cool in the tin. 8 - Once cool cut into delicious sticky little squares and scoff the lot! Variations Urgh - oranges! - If you're not a fan of oranges and want your cake all about the ginger just leave it out. But ginger goes with lemon! - No problem, just swap the orange for a lemon. It's too sticky - If you want your cake a little less sticky, just lessen the quantity of golden syrup from 3 tablespoons to 2. It's summer, but I want ginger goodness! - Instead of having this as a winter warmer cake, make it for summer, serve with fresh cream and some strawberries for a wonderfully delicious dessert!