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
Ingredients
- 2 satsumas
- 500g self-raising flour
- 2tsp bicarbonate of soda
- 2tsp ground ginger
- 2tsp cinnamon
- 2tsp ground mixed spice
- 500ml milk
- 230g brown sugar
- 230g treacle
- 230g golden syrup
- 80g ginger in syrup, drained weight, chopped
- 230g butter
- 2 eggs
For the frosting
- 40g butter
- 40g margarine
- 60ml syrup from ginger
- 300g icing sugar
Method
- Preheat the oven to 170C
- Line two 23cmx18cmx4cm (9”x7”x2”) deep baking tins (brownie tins work well for this recipe) with baking parchment
- Thinly slice the satsumas, removing any pips, and layer in the bottom of just one of the trays
- Mix together the flour, bicarbonate of soda and all the spices
- 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
- Remove from the heat add the butter and continue stirring until melted then beat in the eggs
- Sprinkle the flour mix into the treacle mix and use a balloon whisk to mix in really well
- Divide the mixture between the baking tins and bake for 35-45 minutes or until risen, spongy and shrinking from the tin sides slightly
- 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
- 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
- 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
- Cut the cake into portions and serve
