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Sticky Ginger Cake

Recipe Submitted By: bakingmad

This Sticky Ginger Cake is a recipe by Jason Atherton. It's so gorgeous and very easy to make. Perfect for an afternoon tea treat.

8	pieces of stem ginger in syrup, drained, reserving 4 tbsp syrup
125 grams	Butter
225 grams	Golden Syrup (Silver Spoon)
250 grams	Self Raising Flour (Allinson Nature Friendly)
200 grams	Dark Muscovado Sugar (Billington's)
1 tbsp	ground ginger
1 tsp	ground cinnamon
2	Free Range Eggs (Happy Eggs)
200 ml	JUST MILK

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Preheat the oven to 180C/gas 4. Pulse the pieces of ginger in a food processor. Transfer in a mixing bowl and set aside, next add in the butter, golden syrup, 100g sugar and 4 tbsp of ginger syrup. Blitz until pale and creamy, then add the flour, spices and blitz again. Add the eggs and milk and blitz altogether. Pour cake mixture into the bowl with the chopped ginger and mix well.
Grease and line a 20cm round loose bottomed cake tin. Pour in cake mixture, sprinkle over the remaining sugar and bake for 50 minutes (1hr 10 depending on oven). Once cooked, remove from the oven and let stand in tin before turning out onto wirw rack to finish cooling before serving.
Serve with vanilla ice-cream.