Sticky ginger cake recipe

A spicy cake, that can be made in advance and left alone for a couple of days before eating to get really sticky, then just top with a refreshing lime buttercream frosting at the last minute - delicious!

Ingredients

For the cake:

• 120g unsalted butter, plus more for the tin
• 125g black treacle
• 100g golden syrup
• 150ml milk
• 120g light muscovado sugar
• 225g plain flour
• 1tbsp ground ginger
• ½tsp bicarbonate of soda
• 2 eggs, lightly beaten
• 3 brandy snaps, lightly crushed (optional)

For the lime buttercream:

• 150g icing sugar, sifted
• 100g unsalted butter, softened
• finely grated zest and juice of ½ large lime

Method

1. Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4. Butter a 20cm, 7.5cm deep, square tin and line with baking parchment.
2. Place the treacle, syrup, milk, sugar and butter into a pan and very gently melt together. Do not let this boil or it will curdle. Remove from the heat and cool a little.
3. In a large bowl, sift together the flour, ginger and bicarbonate of soda. Add the treacle mixture and fold together with a large spoon. Lastly, add the eggs, mix well and pour the batter into the tin. Knock a couple of times on a work surface to release any bubbles, then bake for 40 mins until firm to the touch and a skewer inserted into the centre comes out clean.
4. Cool in the tin for about 15 mins, then turn out on to a rack. When the cake is absolutely cold, wrap it in baking parchment and then in foil and leave for a couple of days. This will make it very moist with a
   slightly sticky surface.
5. When ready to serve, make the lime buttercream. Place the icing sugar and butter in the bowl of an electric mixer (or use a bowl and a handheld whisk) and beat for a good 5 mins. Tip in the lime zest and slowly pour in the juice, still beating. Spread the buttercream over the cake. Scatter with the brandy snaps, if using.