Sticky Stem Ginger Cake With Lemon Icing Recipes

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STICKY STEM GINGER CAKE WITH LEMON ICING



Sticky stem ginger cake with lemon icing image

Try this moist and gooey stem ginger cake

Provided by Tom Dolby

Categories     Afternoon tea, Buffet, Snack, Supper, Treat

Time 1h

Number Of Ingredients 15

225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter, cut into cubes, plus extra for greasing
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger, finely grated
1 egg
50g icing sugar, sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  • Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  • To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Nutrition Facts : Calories 285 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.81 milligram of sodium

STICKY GINGER CAKE WITH LEMON ICING



Sticky Ginger Cake with Lemon Icing image

A gorgeous sticky ginger cake with tangy lemon icing. Perfect for when it's blowing a gale outside!

Provided by Anna Bloomfield

Categories     Baking     Dessert

Time 1h15m

Yield 12 squares

Number Of Ingredients 13

110 g butter
110 g dark brown sugar
210 g golden syrup (use maple syrup if golden syrup is not available)
50 g treacle (or molasses)
3-4 balls stem ginger diced small (optional)
200 g oats*
135 g plain flour*
2 teaspoons baking powder*
½ teaspoon each mixed spice (cinnamon and ginger)
1 tablespoon milk
2 eggs (beaten)
50 g icing (powdered sugar)
1 lemon

Steps:

  • Pre heat the oven to 140°C (130°C fan)
  • Grease and line a 20 x 23cm (7½ x 8½ inch) dish.
  • Place the wet ingredients into a small saucepan and heat gently until the butter has melted. Do not allow to simmer.
  • Combine the dry ingredients.
  • Mix the wet ingredients into the dry ingredients then gently mix in the eggs and milk.
  • Pour into the baking dish, place in the oven and bake for 1h or until the cake springs back when you press the top.
  • Allow to cool in the dish.
  • This cake gets moister and more gorgeous with time. If you can bare to, wrap it in foil and leave for up to a week before you eat it.
  • Before serving, mix the icing sugar with about ½ a tablespoon of lemon juice and drizzle over the cake. Sprinkle with some finely grated lemon zest.

Nutrition Facts : Calories 304 kcal, Carbohydrate 49 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 90 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving

STICKY GINGER CAKE WITH LEMON ICING



Sticky Ginger Cake With Lemon Icing image

Make and share this Sticky Ginger Cake With Lemon Icing recipe from Food.com.

Provided by coffeelicous

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

225 g self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
115 g butter, cut into cubes, plus extra for greasing
115 g dark muscovado sugar
115 g black treacle
115 g golden syrup
250 ml whole milk
85 g ginger in syrup, drained and finely grated
1 egg
50 g icing sugar, sifted
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  • Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  • To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
  • Cake keeps for up to 2 weeks stored in an airtight container.

Nutrition Facts : Calories 287.6, Fat 9.7, SaturatedFat 5.7, Cholesterol 38, Sodium 445.1, Carbohydrate 50.4, Fiber 2.5, Sugar 22.7, Protein 3.7

LEMON GINGER CAKE W/ LEMON-CREAM CHEESE FROSTING



Lemon Ginger Cake W/ Lemon-Cream Cheese Frosting image

This recipe is posted in response to a request.Whenever you serve this lightly spiced, moist buttermilk layer cake you'll turn dessert into a celebration. The spices in the cake mellow as it stands, so it's even better the day after baking.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h15m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 18

2 cups sugar
3/4 cup unsalted butter, room-temperature (1 ; 1/2 sticks)
4 large eggs
3 tablespoons fresh lemon juice
1 teaspoon lemon, rind of, grated
1 teaspoon vanilla extract
3 cups cake flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
11 ounces cream cheese, room-temperature
1 cup unsalted butter, room-temperature (2 sticks)
3 tablespoons fresh lemon juice
3 teaspoons lemons, rind of, grated
1 1/4 teaspoons vanilla extract
4 3/4 cups powdered sugar, sifted

Steps:

  • For Cake: Position rack in center of oven and preheat to 350 degrees F.
  • Butter two 9-inch diameter cake pans with 2-inch-high sides.
  • Line bottom of pans with waxed paper; butter paper.
  • Using electric mixer, beat sugar and butter in large bowl until well blended.
  • Add eggs 1 at a time, beating well after each addition.
  • Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
  • Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
  • Divide batter equally between prepared pans.
  • Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
  • Transfer pans to racks.
  • Cool 10 minutes.
  • Using small sharp knife, cut around sides of pan to loosen cakes.
  • Turn out cakes onto racks and cool completely.
  • Peel off waxed paper.
  • (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
  • Add powdered sugar and beat until frosting is smooth.
  • Place 1 cake layer on platter.
  • Spread 1 cup frosting over top.
  • Place remaining cake layer atop.
  • Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
  • Sprinkle top of cake with remaining 1 teaspoon lemon peel.
  • (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).

STICKY GINGER LEMON DRIZZLE CAKE



Sticky ginger lemon drizzle cake image

Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h45m

Yield Cuts into 12 slices

Number Of Ingredients 20

140g butter , cut into cubes, plus extra for greasing
300g self-raising flour
1 tsp bicarbonate of soda
4 tsp ground ginger
2 tsp mixed spice
1 tsp ground cinnamon
140g dark muscovado sugar
140g black treacle
140g golden syrup
300ml whole milk
1 large egg
zest and juice 1 lemon
50g granulated sugar
50g preserving sugar or crushed sugar cubes
about ½ jar good lemon curd
2 balls stem ginger , diced
4 tbsp syrup from the stem ginger jar
100g soft cheese
200ml double cream
3 tbsp icing sugar , sieved

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
  • Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
  • Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
  • For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.

Nutrition Facts : Calories 541 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 51 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium

PRESERVED GINGER CAKE WITH LEMON ICING GLAZE



Preserved Ginger Cake With Lemon Icing Glaze image

This is quite simply our favorite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist cake, coupled with the sharpness of the lemon icing, is such that it never fails to please all who eat it. It is a typical British cake and very different from North American style cakes.

Provided by MarieRynr

Categories     Dessert

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 14

5 pieces preserved ginger in syrup, chopped (reserve 2 Tbsp syrup)
1 teaspoon ground ginger
1 teaspoon grated fresh gingerroot
6 ounces butter, at room temperature, plus
butter, for greasing
6 ounces golden caster sugar
3 large eggs, at room temperature
1 tablespoon molasses
8 ounces self-raising flour
1 tablespoon ground almonds
2 tablespoons milk
1 lemon, juice of
8 ounces unrefined golden icing sugar
2 pieces preserved ginger in syrup

Steps:

  • First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
  • The paper should come up 1 inch (2. 5 cm) above the edge.
  • Preheat oven to 325*F.
  • To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
  • Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
  • Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
  • Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
  • Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
  • Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
  • Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
  • For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
  • Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
  • Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
  • It's absolute heaven.
  • If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

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Top Asked Questions

How do you make a sticky ginger cake taste good?
Adding the syrup while the ginger cake is still warm helps it to soak evenly through the sponge. This helps give the spice cake a light sticky texture and moist sponge while adding loads of sweet ginger flavour. What makes this Sticky Ginger Cake special is the lovely chopped glacé ginger topping and water icing.
How do you make a lemon cake with Ginger?
Make the drizzle by whisking the lemon zest and juice into the sugars. Immediately spoon over the top half of the cake and set aside to set. To make the filling ix the lemon curd with the diced ginger. To make the icing, beat together the ginger syrup, cream cheese, cream and icing sugar, until thick enough to hold its shape.
What is a ginger cake?
A deliciously sticky ginger cake, filled with lemon curd and creamy icing and drizzled with a sweet/tart lemon drizzle. Perfect for Bon Fire Night.
How do I make a ginger cake for bon fire night?
A deliciously sticky ginger cake, filled with lemon curd and creamy icing and drizzled with a sweet/tart lemon drizzle. Perfect for Bon Fire Night. Adapted from a BBC Good Food Recipe from several years back. Preheat the oven to 160*C/325*F/ gas mark 3. Butter well and line a 8 inch round, deep cake tin with baking paper. set aside.

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