This Sticky Ginger Cake has a ginger syrup glaze and Glacé Ginger topping. It’s a great alternative to a more traditional old fashioned Yorkshire Parkin recipe. A very light sponge cake with a real ginger kick.
2piecesof stem ginger in syrup. Chopped into small pieces
3tablespoonsgolden syrup
Topping
2piecesof stem ginger in syrup. Chopped into small pieces
4tablespoonsGinger syrupfrom the jar of stem ginger. Use more or less as required.
For the Icing Drizzle
4tablespoonsicing sugar
1teaspoonswaterpre boiled
Instructions
Preheat the oven to 180 c/ 160 fan assisted. Grease and line a 20cm/8inch SQUARE deep sided cake tin with baking parchment.
Beat the butter and sugar together until light and fluffy. Using an electric mixer will speed things up.
Add the eggs, one at a time, beating well after each addition. Add a tablespoon of the flour between each one. This will help prevent curdling.
Fold in the remaining flour and ground ginger, until thoroughly combined. Add the golden syrup and the chopped stem ginger. Mix until well combined.
Pour the mixture into the tin, spreading it evenly across the top.
Bake for 30 - 35 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool for about 10 mins, before turning out onto a wire rack to cool completely. While the cake is still warm, poke a few holes in the cake with a skewer. Then pour the ginger syrup over the cake. Spread it evenly. Allowing it to soak in. Decorate with the chopped Stem Ginger.
Make the Icing Drizzle
Make the water icing by mixing the icing sugar and preboiled water together until you have a thick runny consistency. Drizzle over the cake.
Notes
If you use a round cake tin, the baking times will differ. You may need to make it a little longer.
This is a great alternative to a traditional Yorkshire parkin where a simple ginger cake is all that’s required. No oatmeal and no treacle.
This cake will slice into 12 square portions and will keep for a few days at room temperature in an airtight container.
Use alternatives to ground ginger such as Allspice, Mace, Nutmeg or cinnamon. Try replacing the glacé ginger with chopped dried apples to complement the alternative spices.