There’s something magical about the act of baking that goes beyond the simple combination of ingredients and time. It’s the warmth that fills your kitchen, the sweet smell that lingers, and the way a homemade cake can transport you to moments of comfort and nostalgia. If you’ve ever spent time watching Nigella Lawson on TV, you’ve probably felt that same kind of magic. She has a way of making even the simplest dishes feel like indulgent treats, and her Stem Ginger Cake is a perfect example of that. It’s a cake that seems to embody the warmth and coziness of a Sunday afternoon, paired with a cup of tea and a good book.
I first came across this recipe on a lazy afternoon, scrolling through some old Nigella videos. I was drawn to the thought of ginger-spicy, sweet, and just the right amount of kick. When I finally baked it, I was surprised by how easily it came together and how the flavors deepened as it cooled, making the cake even better the next day. There’s something quite special about the combination of stem ginger and dark molasses in this cake. It’s not just a treat for the taste buds; it’s like a hug in cake form.
Nigella Lawson’s Stem Ginger Cake Recipe
Nigella’s Stem Ginger Cake is everything you want in a ginger-based dessert. It’s moist, rich, and packed with flavor, with just the right amount of spice to keep you coming back for more. This recipe manages to be both comforting and sophisticated-like something you’d find in a cozy bakery or an old-fashioned tea shop.
The beauty of this cake is in its simplicity. The ingredients are straightforward and familiar, but when they come together, they create something special. The real star of the show is the stem ginger. It adds a lovely, almost syrupy sweetness that perfectly balances the deeper, earthier tones of the molasses and the warm spice of the ground ginger.
The recipe, while it may seem a bit long when you first look at it, is quite straightforward. It’s the kind of recipe that doesn’t need to be rushed; it asks you to be patient, to enjoy the process of making it. The result? A cake that you’ll want to make again and again.
Ingredient List
Let’s start with what you’ll need. There’s something so satisfying about a simple, no-fuss list of ingredients. Nothing fancy here, just good, honest pantry staples that come together in a way that feels nothing short of magical. Here’s the rundown:
- 225g plain flour: This is the base of the cake. It’s essential to get this right, but no special flour is required.
- 1 tsp ground ginger: This gives the cake its signature spice and a little kick that isn’t overwhelming but definitely noticeable.
- ½ tsp baking powder: To help the cake rise and give it that perfect texture.
- ½ tsp baking soda: It helps to give the cake a slightly lighter crumb.
- 1 tsp ground cinnamon: For a touch of warmth and a mild sweetness.
- 125g unsalted butter: The foundation of the cake’s moisture and richness. I always recommend using unsalted to control the level of salt in the recipe.
- 100g dark brown sugar: This adds both sweetness and a subtle molasses flavor, which complements the ginger perfectly.
- 175g dark molasses: The key to the cake’s depth of flavor and color. It gives the cake that dark, almost caramel-like richness.
- 2 tbsp syrup from the jar of stem ginger: This is the liquid gold that elevates the whole cake. You can find it in jars of preserved stem ginger, and it adds both sweetness and a little extra zing.
- 2 large eggs: To bind everything together and give the cake structure.
- 150g stem ginger, finely chopped: The real star of the show. The soft, spicy pieces of ginger will infuse the cake with their sweet heat.
- 100ml milk: To bring everything together and make the batter smooth and pourable.
How To Make Nigella Lawson’s Stem Ginger Cake?
The beauty of this cake is in how simple it is to make. No complicated techniques or fussy steps-just a few bowls, some mixing, and a good amount of waiting while the cake bakes. Here’s how I approach it:
- Preheat the oven: Start by preheating your oven to 180°C (350°F) and lining a 20 cm (8-inch) round cake tin with parchment paper. This is key for easy removal later.
- Mix the dry ingredients: In a large bowl, sift together the plain flour, ground ginger, baking powder, baking soda, and cinnamon. This helps to evenly distribute the dry ingredients, which is especially important when you’re working with molasses and ginger.
- Cream the butter and sugar: In another bowl, beat the butter and dark brown sugar together until light and fluffy. This will take a few minutes, but the fluffier the butter and sugar mixture, the better your cake will turn out. It creates a nice, soft texture.
- Add the molasses and syrup: Stir in the molasses and the syrup from the stem ginger. This is where the cake starts to come to life. The dark, sticky molasses adds an almost decadent quality to the batter, and the ginger syrup enhances the cake’s overall flavor profile.
- Incorporate the eggs: Add the eggs one at a time, beating well after each addition. This is important for creating a smooth batter. If you have any trouble with the mixture curdling, don’t worry too much-it will all come together in the end.
- Add the dry ingredients and milk: Gradually fold in the dry ingredients, alternating with the milk. This helps to prevent overworking the batter, which can make the cake dense. Mix until just combined.
- Add the stem ginger: Stir in the finely chopped stem ginger. This gives the cake its signature flavor and bursts of sweetness.
- Bake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for about 45-50 minutes or until a skewer inserted into the center comes out clean. The cake should be dark and glossy, and the aroma of ginger should be irresistible.
- Cool: Let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely. You could serve it warm, but I find the flavors really develop once the cake has had time to sit for a while.
Things I Learned
Baking this cake taught me a few things I hadn’t expected. First, the importance of good-quality stem ginger. It’s easy to skimp on this ingredient, but the chunks of ginger are what really make this cake. The sweetness and heat it adds to the cake are irreplaceable, so don’t skip it.
Second, patience is key. Though the cake is easy to make, it’s the kind of recipe that gets better with time. I found that letting it sit overnight, covered, enhanced the flavor even more. The cake just becomes more moist, and the ginger flavors meld beautifully.
Lastly, I learned that this cake is perfect for many occasions. It’s a great winter cake, of course, but it also has the kind of warmth that makes it great for afternoon tea in any season. I’ve made it for birthdays, family gatherings, and even just to enjoy with a quiet cup of tea. It’s one of those cakes that has the ability to brighten up any day.