Sticky Lemon & Ginger Cake


Cake mix
  • 5.6oz-160g baking margarine
  • 11.2oz-320g self-raising flour (sifted)
  • 2 large eggs (free-range)
  • 5.6oz-160g dark muscovado sugar
  • 1 teaspoon bicarbonate of soda
  • 4 ½ teaspoons ground ginger
  • 2 teaspoons mixed spice
  • 1 ½ teaspoons ground cinnamon
  • 5.6oz-160g black treacle
  • 5.6oz-160g golden syrup
  • 10.8 fl oz-320ml whole milk
  • 1 thumb sized piece of fresh ginger (peeled and finely diced)
Lemon Curd
  • 6.3oz-180g golden caster sugar
  • 1 ½ teaspoons cornflour
  • Zest and juice of 2 lemons
  • 2 medium eggs (free-range)
  • 4.2oz-120g unsalted butter
Ginger Cream
  • 6.7 fl oz-200ml double cream
  • ½ teaspoon vanilla essence
  • 3.5oz-100g full fat soft cheese
  • 1 thumb sized piece of fresh ginger (peeled)
  • 4 tablespoons icing sugar
  • 2 tablespoons of milk
  • 2 tablespoons double cream
Lemon Icing (topping)
  • 3.5oz-100g icing sugar
  • 6 tablespoons lemon juice
  • Zest of 1 lemon (decoration)


  1. Pre-heat oven to 320˚F/160˚C regular oven or 284˚F /140˚C fan assisted oven with a baking tray inside to pre-heat and grease two 20cm/8" round cake tins-set to one side
  2. In a large mixing bowl, add the flour, mixed spice, cinnamon, ground ginger, bicarbonate of soda and fresh ginger and mix together with a wooden spoon. Add the soft baking margarine and rub together using your fingertips until it resembles fine breadcrumbs. Set to one side
  3. In a small saucepan over a medium heat, place the muscovado sugar, treacle, golden syrup and milk and stir continuously until the sugar has dissolved. Turn up the heat and continue to stir until it is on the verge of boiling and remove from the heat immediately and pour the mix into the dry ingredients, stirring with a wooden spoon until thoroughly combined
  4. Add both of the eggs and mix using an electric hand mixer or stand mix. Split the mixture evenly between the two pre-prepared tins and pop onto the middle shelf of the oven, on top of the pre-heated baking tray and bake for 30 minutes and check with a skewer in the center of the cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins completely before removing and moving onto the next step
  5. Whilst the cakes are cooling, make the lemon curd. In a small saucepan, whisk the eggs lightly. Add the rest of the curd ingredients and increase to a medium heat whilst stirring continuously for 9 minutes until the curd has thickened. Reduce the heat to its lowest setting and continue to stir for 1 minute before removing from the heat and setting to one side to cool completely before using on the cake
  6. Whilst the curd is cooling, you can prepare the ginger cream. Start by blitzing the fresh ginger with the extra milk and cream in a small food processor to make a smooth ginger paste. Pour into a large mixing bowl. Add the cream, vanilla essence, icing sugar and soft cream cheese and whisk until the mixture can hold its own shape (do not over mix). Pop it into a fridge until you are ready to assemble the cake
  7. Using a knife, slice the tops of the cakes so you have even, flat surfaces. Using the lemon curd, cover the bottom-side up of one of the cakes and then spread out the ginger cream evenly on top. Sandwich the other cake on top (top-side facing up) of the cake. Wrap your finger with some paper towel and sweep away excess curd that oozes onto the plate
  8. To make the icing, sift the icing sugar into a large mixing bowl and add the lemon juice. Stir with a tablespoon until well combined and pour on top of the cake so it covers it all (don't worry about it dripping down the sides- adds effect)
  9. Scatter the lemon zest on top, pop back into the fridge until ready to serve and the icing has set

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