Sticky Ginger & Molasses Cake with Lemon Icing by Henrietta Inman

  • Total Time

    1h 20m
    • Prep Time

    • Bake Time

      1h 0m
  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 2 Reviews

    5 star rating


Spicy-sweet ginger and rich coffee are a beautiful flavour combination which have inspired the idea behind this cake. A slice of this loaf cake goes perfectly with coffee sweetened sumptuously with Billington’s Barista Sugar. I love using Billington’s molasses sugar in baking for its treacly flavour. Demerara sugar not only balances out the richness of the molasses, the crystals also give a little crunch. The wholegrain flour and earthy rapeseed oil add extra depth of flavour, whilst the yoghurt makes it super-soft. All the ingredients combine to create that perfect sticky ginger cake of which we'll never tire. It is lifted up even more when eaten with a good coffee sweetened with Billington’s Barista Sugar. I've topped this cake with a zingy lemon icing. This lemon flavour paired with the crunchy coffee sugar gives it a sparkling and delicious finish. Extra seasonal fruits work wonderfully too.


  1. Grease an 18 x 11 x 18cm deep rectangular loaf tin with rapeseed oil and line the base and sides with parchment paper. Preheat the oven to 160ºC/320ºf/gas mark 3

  2. In a large bowl, mix together the spelt flour and ground cinnamon to get rid of any lumps.

  3. In another bowl, mix the demerara and molasses sugar, rapeseed oil, eggs, yoghurt and ginger really well using a whisk. Make a well in the centre of the dry ingredients and gradually add the wet ingredients.

    Top Tip: Ginger
  4. In another jug or bowl, weigh the boiling water and mix the bicarbonate of soda in. Finally add this to the mix, folding it gently in, until everything is well combined and no dry ingredients are visible.

  5. Pour the mix into the prepared tin a bake for 1 hour, turning the tin around in the oven halfway through baking. The cake is ready when the top has formed a slight crust and if you insert a skewer in the centre, it will come out just clean.

  6. Leave to cool completely and then finish with the lemon icing, made by mixing together the sieved icing sugar and the lemon juice until it forms a thick paste. Pour it over the cake evenly, spread it with the back of a spoon or a small palette knife until it just goes over the edges of the cake. The cake will keep well in the fridge for up to five days and freezes well too, without the icing, for a good month.

  7. Variation – adding seasonal fruits is really tasty, giving a little flask of colour too. Harder fruits like rhubarb, quince or pears will need a little baking or caramelising before to soften them; thinly sliced apples, quartered plums or blackberries in the autumn won’t need the cook beforehand or try anything else you think would work well. Either add the fruit to the bottom of the cake tin until it’s completely covered, as I did here, then poor over the cake mix for an upside-down cake or, add the fruit on top in a pretty pattern. You can leave off the lemon icing if you want, but it really lifts up the fruits’ flavours too.

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  1. 5 star rating

    Great cake! Very easy and delicious.

  2. 5 star rating

    Great cake! Very easy and delicious.

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