Sticky Gingerbread Cake
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Whisk
- 1 9x9 inch baking pan
- 1 Wire rack
- 1 Parchment paper
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 150 grams unsalted butter plus extra for greasing
- 200 grams dark brown sugar
- 200 grams golden syrup
- 200 grams black treacle
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 250 milliliters whole milk
- 2 large eggs
- 300 grams plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F).
- Grease a 9x9 inch baking pan and line it with parchment paper.
- In a medium saucepan, melt the butter, dark brown sugar, golden syrup, and black treacle over low heat, stirring occasionally until smooth.
- Remove the saucepan from heat and allow the mixture to cool slightly.
- In a large mixing bowl, whisk together the milk and eggs until well combined.
- Slowly pour the cooled syrup mixture into the milk and eggs, whisking continuously.
- In another bowl, sift together the flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 50 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For extra flavor, consider adding a dash of nutmeg or cloves to the spice mix. Be sure not to overmix the batter once the dry ingredients are added to keep the cake light and airy. Store any leftovers in an airtight container to maintain moisture and stickiness.
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