Sticky stem ginger cake
- 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).
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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.
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