I think it’s a well established fact that we are both HUGE fans of gingerbread biscuits, I think we’ve written about gingerbread on numerous occasions! But considering this love affair/obsession with gingerbread men it’s strange that neither of us have ever made gingerbread cake before, craziness or what! So when I saw Nigella making sticky gingerbread cake whilst at home last weekend I knew we just had to give it a whirl. I mean gingerbread in a sticky, sweet cake of loveliness, we’d be crazy not to get baking!
So today we made it and it’s absolutely scrumptious, its so good that I’m sad that we’ve never made it before, we’ve been missing out for almost 28 years, what a travesty! The cake is soft, squishy, rich and moist, with a yummy treacly gingerbready taste. It’s literally worth dying for!
So here’s what you’ll need:
200g Golden Ssyrup
200g Black Treacle
125g Dark Muscovado Sugar
2 tsps Ground Ginger
1 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1 tsp Bicarbonate of Soda, dissolved in 2 x 15ml tbsps warm water
250ml Full-Fat Milk
2 Eggs, beaten
300g Plain Flour
Melt the butter, sugar, syrup, treacle, ground ginger, cinnamon and cloves all together on a low heat
Remove from the heat and add the milk, eggs and dissolved bicarbonate of soda along with its water
Beat the flour and all the liquid ingredients together until well mixed
Pour the mixture into a tin lined with baking parchment. We used a tin that was approximately 30cm x 22cm x 7cm)
Bake on 170°c for 50-60 minutes until the cake has risen and firm on top
Once cooked leave to cool in the tin before cutting into squares (we made about 30 squares of cake)
According to Nigella’s recipe you can make these up to two weeks in advance and then store in baking parchment and an airtight container. We didn’t try this but if it’s true that will be revolutionary!
So there you go, that’s how to make the most scrumptious sticky gingerbread cake I’ve ever tasted. So far I’ve had three pieces just plain, but I think my next one will be heated in the microwave with a touch of cold custard – perfect!