top of page
  • andybrom

Sticky Sour Cream, Golden Syrup & Ginger Cake

Indulge in the irresistible sweetness of our Sticky Sour Cream Cake with a spicy kick of ginger and golden syrup!

Satisfy your sweet tooth with the ultimate indulgence of a Sticky Sour Cream, Golden Syrup and Ginger Cake. This rich and moist cake is infused with the spicy warmth of ginger and the rich sweetness of golden syrup, creating a flavor explosion that will leave your taste buds dancing. The secret ingredient that makes this cake truly special is the sour cream, which gives it a tangy twist and adds an extra layer of moistness. Topped with a sticky glaze made of golden syrup, this cake is pure decadence in every bite. Perfect for a special occasion or simply as a treat for yourself, this Sticky Sour Cream, Golden Syrup and Ginger Cake recipe is sure to become a favorite in your recipe collection.


The Ingredients

  • 130g plain flour

  • 130g self-raising flour

  • 1 tablespoon ground ginger

  • 1 teaspoon salt

  • 2 eggs

  • 170ml golden syrup gently warmed

  • 170ml sour cream

  • 1 ½ teaspoon finely grated lemon zest

  • 1 tablespoon freshly grated ginger

  • ½ cup brown sugar

  • 280g unsalted butter, melted and cooled

  • 150g pitted dates, roughly chopped

  • 6 pieces crystallised or glace ginger, very finely sliced


The Method


  1. Preheat oven to 180 degrees. Butter a 24.25 round cake tin.

  2. Put plain flour, self-raising flour, ground ginger, baking powder and salt into a large bowl and shist together with a balloon whisk. In a separate bowl. Lightly beat eggs and warmed golden syrup, sour cream, lemon zest, fresh ginger, brown sugar and cooled butter. Whisk together until they are just well mixed.

  3. Tip the flour mixture into the egg mixture and stir together until combined. Toss the dates in an extra 2 teaspoons of plain flour and mix into the batter. Scrape batter into the tin and scatter the crystallised ginger slices over the top.

  4. Bake for 35/40 mins until cake springs back when gentle pressed in the centre. Coll cake in the tin for 7/8 mins. Invert onto a wire rack and leave to cool completely.


Opmerkingen


bottom of page