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Two slices of sticky ginger cake served with an orange round and vanilla ice cream Tried & Tested

Sticky ginger cake

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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 or a dessert served with vanilla ice-cream.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Makes:1
  • Skill level:easy

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Ingredients

  • 8 8 Stem ginger in syrup, drained reserving 4 tbsp syrup
  • 125g 4½ oz Butter (unsalted)
  • 225g 8 oz Golden syrup (we like Silver Spoon)
  • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 200g 7⅛ oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  • 1tbsp 1tbsp Ginger (ground)
  • 1tsp 1tsp Cinnamon
  • 2 2 Egg(s) (free range)
  • 200ml 6⅞ fl oz Milk

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, gas mark 4). Grease and line a 20cm round loose bottomed cake tin.

  2. Classic mode Step 2

    Pulse the pieces of ginger in a food processor and set aside.

    Ingredients for this step

    • 8 8 Stem ginger in syrup, drained reserving 4 tbsp syrup
  3. Classic mode Step 3

    Add the butter, golden syrup, 100g sugar and 4 tbsp of ginger syrup to a mixing bowl and blitz until pale and creamy.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 225g 8 oz Golden syrup (we like Silver Spoon)
    • 100g 3½ oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  4. Classic mode Step 4

    Add the flour and spices and blitz again then add the eggs and milk and blitz altogether. Finally add the chopped ginger and mix well.

    Ingredients for this step

    • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 1tbsp 1tbsp Ginger (ground)
    • 1tsp 1tsp Cinnamon
    • 2 2 Egg(s) (free range)
    • 200ml 6⅞ fl oz Milk
  5. Classic mode Step 5

    Pour the mixture into the tin, sprinkle over the remaining sugar and bake for 50 minutes – 70 minutes depending on oven. Once cooked, remove from the oven and let stand in tin before turning out onto wire rack to finish cooling before serving.

    Ingredients for this step