EAT+DRINK

STONE’S STICKY GINGER CAKE

Ingredients

  • 180g plain white flour
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 175mL sunflower oil
  • 85g dark muscovado sugar or dark brown sugar
  • 2 tbsp golden syrup
  • 50mL Stones Original Green Ginger Wine
  • 3 eggs
  • 3 pieces of stem ginger in syrup, drained and finely
    chopped

Icing and Garnish

  • 1 cup icing sugar
  • 2 tbsp Stones Original Green Ginger Wine
  • 2 tbsp syrup from stem ginger
  • Glacé Ginger
Gingered coffee cake

Method

Preheat oven to 180°C. Line the loaf tin with baking paper. Sift the flour, baking powder and ground ginger into
a bowl. Add the oil, sugar, golden syrup and eggs, beat them until you have a smooth batter. You can do this by hand or with a mixer using the K beater.

Add the chopped ginger and mix briefly. Pour into lined loaf tin.

Bake in a pre-heated oven for 1 hour to 1 hour 15 minutes. It should be well risen and firm, check with a skewer to see if it comes out clean. The cake will have a very dark colour, this is normal. Leave to cool in tin for 10 minutes, then remove and place on a wire cooling rack until cool.

To make the icing

Place 1 cup of sifted icing sugar and 2 tablespoons Stone’s Original Green Ginger Wine in bowl and mix together until they form a smooth, runny paste. Drizzle over the top of the cake and garnish with glacé ginger.
Adjust consistency by adding extra icing sugar if too runny, or extra Stone’s Original Green Ginger Wine if too thick.