Ginger Syrup Cake

Ginger Syrup Cake

This recipe is the icing on the cake to any occasion... and it's the icing on this cake that gives it a real 'wow' factor.


  1. 1

    Heat the oven to 180ºC/160ºC fan/Gas 4. Line 2 x 20cm cake tins at least 4cm deep with foil, then grease and line with parchment.

  2. 2

    In a bowl, rub the flour, sugar, 2 tsp of ginger, bicarbonate of soda and margarine with your fingertips until it resembles breadcrumbs.

  3. 3

    Mix the syrup with 480ml hot water then gradually pour into the flour mix, stirring until smooth. Stir in the eggs. Divide the mixture between the tins and bake for 30 minutes or until golden and springy to touch.

  4. 4

    Meanwhile, make the buttercream. Beat 140g of softened butter in a bowl. Add 140g of the icing sugar and beat until smooth. Add a further 140g of icing sugar and 1 tbsp milk. Beat until smooth, adding more milk if needed. Set aside.

  5. 5

    To make the icing, place 25g butter, 25g golden syrup, 1 tsp ground ginger, 1/2 tsp ground cinnamon and 50g icing sugar in a pan and heat gently until the butter has melted. Mix well, then leave to cool slightly.

  6. 6

    To assemble, turn out the cold sponges. Spread buttercream over one, then top with the other. Spread the icing on top. When the icing is set, decorate with grated chocolate.


  • 400g self-raising flour
  • 200g granulated sugar
  • 3 tsp ground ginger
  • 2 tsp bicarbonate of soda
  • 110g baking margerine
  • 85g golden syrup
  • 2 eggs, beaten
  • 165g butter
  • 330g icing sugar
  • 2 tbsp milk
  • ½ tsp ground cinnamon
  • 1 handful dark chocolate, grated

Serves 14

Total time required 1 hr 5 mins

  • Preparation time: 30 mins
  • Cooking time: 35 mins