Warm sticky spice cake

Recipe summaryClick image to view larger version

Warm sticky spice cake

Category Dessert
Serves 8
Preparation 20 mins
Cooking 40 mins

Rating: Rated 5 / 5 (1 ratings)

Allow to cool completely, cover and freeze for up to 3 months. Thaw at room temperature for 3 hours and serve either cold or warmed slightly in a medium oven.


For the cake:
  • 225g butter, at room temperature
  • 175g self-raising flour
  • 1 tbsp ground ginger
  • 4 free-range eggs, beaten
  • 125g carrot, grated
  • 225g soft brown sugar
  • 1 tsp baking powder
  • grated zest of 1 orange, plus 1 tbsp of juice
  • 75g ground almonds
For the topping:
  • 50g butter
  • 50g soft brown sugar
  • 4 tbsp double cream


Stage 1

Preheat the oven to 180C/fan 160C/gas 4. Lightly oil and line a 23cm square baking tin with parchment paper.

Stage 2

In a large bowl, beat together the butter and sugar until pale and fluffy. Sift the flour, baking powder and ginger into the mixture, then add the orange zest and juice, eggs and almonds. Beat well for 1 minute and then stir in the carrots.

Stage 3

Spoon the mixture into the prepared tin and bake for 35–40 minutes, until risen and golden. Remove from the heat.

Stage 4

To make the topping, place the sugar, butter and cream together in a saucepan and warm gently on a low heat until smooth. Using a skewer, pierce the warm cake, spoon the mixture over the top, then leave to absorb. Serve either warm or cold, cut into pieces.
Cook's tip This cake is best made the day before.


Warm sticky spice cake


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 636g
  • Fat: 44g
  • Saturated fat: 24.5g
  • Protein: 8.5g
  • Carbohydrates: 55.5g
  • Sugars: 38.5g
  • Fibre: 2g
  • Salt: 0.9g

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