Sticky stem ginger cake

Serves: 18

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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 skim milk

1 egg, beaten

IcingFrostingX

5 tablespoons icingfrostingX sugar, sifted

2 tablespoons finely chopped fresh ginger

fresh mint (optional)

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Instructions

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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).

Variations

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.

HFG tip

This ginger cake will keep in a sealed container for 4 days. Alternatively, freeze the un-iced cake.

Nutrition Info (per serve)

Calories 136 cal

Kilojoules 570 kJ

Protein 2 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 14 g

Dietary fibre 1 g

Sodium 60 mg

Calcium 60 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.