If you’re a fan of fiery ginger and the flavours of Christmas, then you are going to love this sticky stem ginger cake topped with our spiced Christmas pudding granola and a tangy lemon drizzle 🙂
xx Millie, Marcus, Milo, Maddy and Me xx
TO MAKE THE CAKE…
STEP ONE: Put the sugar, syrup, treacle, soya milk and dairy free in a pan and melt slowly while stirring and then continue to heat until just under the boil. Remove from the heat, stir through the stem ginger and set aside.
STEP TWO: Put all the dry ingredients into a large mixing bowl and whisk thoroughly.
STEP THREE: Pour the melted ingredients into the mixing bowl and stir well until combined then add the egg and stir again until fully incorporated.
STEP FOUR: Pour the cake mixture into an 8″ round greased and lined cake tin and bake in the oven at 160c / 140 fan / Gas 3 for approximately one hour until the top springs back and a skewer inserted into the middle comes out clean.
FOR THE TOPPING…
STEP ONE: Just before the cake is ready to come out of the oven, place the lemon zest, juice and sugar in a small pan and heat slowly, stirring until the sugar dissolves. Bring to the boil and keep on a rolling boil for two minutes. Remove from the heat and stir in the Christmas pudding Granola.
STEP TWO: When your cake comes out of the oven, poke holes in the top using a skewer and then pour the lemon syrup Christmas Pudding Granola mixture evenly over the top. Set aside to cool in the tin.
STEP THREE: Once the cake has completely cooled, carefully remove it from the tin and transfer to a serving plate/cake stand. If you wish, you can now add a frosted lemon drizzle for added visual effect. Simply mix the juice of half a lemon with about 3 tbsp icing sugar to achieve the consistency of a thick liquid (not quite a paste) and drizzle liberally in a random pattern over the top and sides of your cake.
This cake gets even better with age as the fiery ginger flavour intensifies and the zingy lemon flavour soaks in. Enjoy! 🙂