Sticky stem ginger cake
(at time of publication)
- 225g (1 ¾ cups) self-raising flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 115g reduced-fat spread
- ¼ cup fresh ginger, very finely chopped
- 115g (¾ cup) soft brown sugarlight brown cane sugarX
- ½ cup apple sauce
- 115g (⅓ cup) treaclemolassesX
- ½ cup trim milk
- 1 egg, beaten
- 5 tablespoons icingfrostingX sugar, sifted
- 2 tablespoons finely chopped fresh ginger
- fresh mint (optional)
1 Lightly grease a ring cake tin. Preheat oven to 160ºC. Place flour, soda and spices in a large bowl. Rub in spread to form breadcrumbs. Add ginger.
2 Place sugar, apple sauce, treacle and milk in a pan and heat gently until sugar dissolved. Turn up heat and bring almost to the boil.
3 Pour warm liquid over flour mix, stirring with a wooden spoon. Add beaten egg and stir until mixture forms a thick batter.
4 Pour into the prepared tin and bake for 35-40 minutes. Cool completely before turning out of pan.
5 To make icing, mix icing sugar with a little water. Drizzle over cake and sprinkle with ginger pieces. Serve decorated with mint (if using).
Make it gluten free: Use gluten-free baking mix instead of flour, and add 1 3/4 teaspoons gluten-free baking powder. Check apple sauce and icing sugar are gluten free.
This ginger cake will keep in a sealed container for 4 days. Alternatively, freeze the un-iced cake.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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