Sticky ginger and satsuma cake

This sticky ginger and satsuma cake is perfect for colder weather with its warming blend of spices and delicate orange flavour.

Cakes and bakes
Ginger and satsuma cake
  • Preparation time 25 minutes (prep. time)
  • Cooking time 45 minutes (cooking time)
  • Serves 8

Ingredients

  •     2 satsumas
  •     500g (1lb 2oz) self-raising flour
  •     2tsp bicarbonate of soda
  •     2tbsp ground ginger
  •     2tsp cinnamon
  •     2tsp ground mixed spice
  •     500ml (17floz) milk
  •     230g (8oz) brown sugar
  •     230g (8oz) treacle
  •     230g (8oz) golden syrup
  •     80g (3oz) ginger in syrup, drained weight, chopped
  •     230g (8oz) butter
  •     2 eggs


For the frosting:

  •     40g (1½oz) butter
  •     40g (1½oz) margarine
  •     60ml (4tbsp) syrup from ginger
  •     300g (10oz) icing sugar

Method

  1. Preheat the oven to 170C
  2. Line two 23cmx18cmx4cm (9”x7”x2” deep) deep baking tins (brownie tins work well for this recipe) with baking parchment
  3. Thinly slice the satsumas, removing any pips, and layer in the bottom of just one of the trays
  4. Mix together the flour, bicarbonate of soda and all the spices
  5. Pour the milk into a pan and heat up, then add in the brown sugar, treacle, golden syrup and chopped ginger and stir until the sugar has dissolved
  6. Remove from the heat add the butter and continue stirring until melted then beat in the eggs
  7. Sprinkle the flour mix into the treacle mix and use a balloon whisk to mix in really well
  8. Divide the mixture between the baking tins and bake for 35-45 minutes or until risen, spongy and shrinking from the tin sides slightly
  9. Remove from the oven and leave to stand for 20 minutes then place a sheet of baking parchment over the top of the plain gingerbread (the one without the satsumas), cover this with a tray and turn upside down to release the cake, then peel away the baking parchment from the bottom of the cake
  10. Place the icing sugar and syrup from the ginger in a bowl and mix together, then add in the butter and margarine and mix well until you have a thick frosting
  11. Spread the frosting over the plain gingerbread and then turn out the satsuma based gingerbread on the top so the satsumas are on the top of the cake
  12. Cut the cake into portions and serve