Sticky Jamaican Ginger Cake
User Reviews
5
Sticky Jamaican Ginger Cake
Description
Sticky Jamaican Ginger Cake is characterized by a mix of warm spices and deep molasses flavors from its use of golden syrup and black treacle. The combination of ground ginger, cinnamon, allspice, nutmeg, and cloves creates a complex spice base that defines the cake's profile. The method involves melting butter and sweeteners together gently before tempering in milk, eggs, and bicarbonate of soda. This technique ensures even rising and moistness. Adding finely chopped stem ginger can introduce pockets of intense ginger flavor, though its pieces are best finely minced to prevent sinking in the batter.
The cake is baked in a rectangular tin to create a sticky, dense texture with a golden top and moist interior. Its richness and spice make it suitable for serving with tea or coffee. This type of cake keeps well and can be cut into pieces for snacks or dessert portions.
For best results, use room temperature eggs to ensure smooth blending, and finely chop stem ginger if used to avoid sinking during baking. Baking at a steady 170°C (338°F) helps develop the sticky texture without drying the cake out. As the batter is thin, monitoring doneness by visual cues like a springy top or a cake tester is recommended. Adjust oven times slightly if your oven runs hot or cool.
Ingredients
- 450 grams plain flour
- 2½ tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves ground
- 220 grams butter if using unsalted butter, add ½ teaspoon salt (optional)
- 190 grams dark brown sugar
- 300 grams golden syrup
- 300 grams black treacle
- 375 millilitre milk or 388g if you want to weigh it
- 3 egg room temperature, large
- 1 tablespoon bicarbonate of soda
- 100 grams stem ginger or 6 pieces from an Opies jar, optional
Instructions
Prepping
- Preheat the oven to 170°C/338°F/gas mark 3. Line a rectangular baking tin measuring approximately 33cm x 23cm with baking paper.
- If you are using stem ginger in the recipe, finely chop it with a sharp knife and set it aside.
- In a large mixing bowl, sieve the flour along with the ground ginger, ground cinnamon, allspice, ground nutmeg and ground cloves.
- Crack the eggs into a separate bowl and give them a quick whisk to break them up.
Make the cake
- Add the butter, dark brown sugar, golden syrup and black treacle to a saucepan.
- Over a low, gentle heat, melt all the ingredients together. Don't bring it up to a boil, you simply need to heat it enough to melt the butter.
- Begin by adding the milk first to temper the hot liquid and then incorporate the eggs and bicarbonate of soda. When adding the bicarbonate of soda, sprinkle it evenly over the surface while whisking to prevent clumping.Thoroughly whisk the mixture to ensure everything is well combined.
- Gradually add the wet ingredients to the flour, mixing thoroughly after each addition, resulting in a wet, pourable batter.
- Give the batter a final whisk using an electric hand mixer or by hand. If you're using stem ginger, add it now and gently fold it in.Please note that the stem ginger may sink somewhat to the bottom of the cake, even if you've coated it in flour to stop it from sinking. It's still a delicious addition!
- Pour the batter into the prepared baking tin and place it on the middle shelf of the preheated oven. Bake for 50-55 minutes, or until the cake starts to pull away slightly from the sides and the middle feels firm yet springy to the touch.
- Allow the cake to cool in the baking tin for 30 minutes before turning it out onto a wire cooling rack.
- Slice the cake into squares and enjoy it with a robust cup of coffee.
Notes
- Use room temperature eggs to help the batter blend smoothly and rise evenly.
- Finely chop stem ginger and toss in a little flour to reduce sinking in the batter.
- Watch the cake closely near the end of baking, testing for a springy top to confirm doneness.
- Adjust baking time and temperature slightly if your oven tends to run hot or cool.
- Use a reliable digital scale and accurate measuring tools for best consistency and outcomes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 215mg | 9% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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