Nigella’s Stem Ginger Cake isn’t your average gingerbread. it’s sultry, deep, unapologetically rich and slightly mysterious, like the woman herself. This isn’t a cake that asks politely to be noticed. It announces itself with the warm perfume of spices, a treacly, dark crumb and the punchy brightness of preserved stem ginger.
The first time I made it was late in autumn, one of those days where the sunlight just gives up around 3 p.m. I needed warmth – not from a heater but from something that wrapped around me. This cake was it. Dense but not heavy, spicy but not overwhelming and it sits beautifully in the middle ground between dessert and a breakfast indulgence (no judgment, I’ve had it with coffee more than once).
It has this grown-up sweetness – molasses, golden syrup, dark brown sugar. and it’s packed with little golden nuggets of stem ginger that burst like fireworks when you bite in. It’s the kind of cake you eat slowly, in slivers at first, then go back for "just one more tiny piece" until it’s mysteriously half gone.
Nigella Stem Ginger Cake Recipe
Ingredients Needed
Here’s what you’ll need. Don’t skimp – this cake doesn’t do shortcuts well. It demands loyalty and rewards it.
- 150g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (trust me on this one)
- Pinch of salt
- 75g unsalted butter
- 75g dark muscovado sugar
- 75g golden syrup
- 75g black treacle (yes, both. balance is everything)
- 2 balls stem ginger in syrup, finely chopped
- 1 tbsp syrup from the ginger jar
- 1 egg
- 125ml milk
I remember hunting for black treacle like it was some mythical potion. finally found it in the back corner of a tiny old grocery shop. If you can’t find it, you can substitute with dark molasses but the flavor is slightly different. less smoky, less haunting.
Equipment Needed
You won’t need a stand mixer or any showy gadgets, just a few kitchen staples:
- 1 loaf tin (900g/2lb. line it with baking parchment)
- Mixing bowls (at least two)
- Small saucepan
- Sieve (for the flour and spices)
- Wooden spoon or whisk
- Measuring jug
- Scales (weighing is better than measuring for this one)
Bonus: a kettle for tea to sip while it bakes. Trust me, that wait is a whole experience.
Instructions To Make Nigella Lawson’s Stem Ginger Cake
Alright, tie on your apron. Here we go.
1. Preheat Your Oven To 170°C (150°C Fan) / 325°F / Gas Mark 3.
Get that cozy warmth going. you’re about to fill the whole house with spiced magic.
2. Melt The Butter, Sugars, Syrups.
In a small saucepan, add the butter, dark muscovado sugar, golden syrup and black treacle. Stir gently over low heat until everything is glossy and smooth. The smell alone at this stage? Worth making the cake for.
3. Mix Dry Ingredients.
In a mixing bowl, sift together the flour, baking powder, bicarbonate of soda and spices. Add a pinch of salt. This might seem like a quiet step but this is where the soul of the cake is built. that depth of flavor.
4. Combine Wet And Dry.
Pour the warm syrupy mixture into the dry ingredients. Mix until smooth – no overworking. Think lazy Sunday kind of mixing.
5. Add Chopped Stem Ginger And Syrup.
These little golden gems are what make this cake sing. Fold them in gently, like tucking in a child.
6. Add Egg And Milk.
Beat the egg lightly in a separate jug, add the milk and slowly stir it into your batter. Don’t panic if it looks runny. the cake sets up in the oven. The batter is like a silky chocolate river by now.
7. Pour Into Your Lined Loaf Tin.
Smooth the top and tap gently on the counter. Whisper a small wish. (I always do. It’s a ritual by now.)
8. Bake For About 45-50 Minutes.
It’s ready when a skewer comes out clean and the top springs back gently to the touch. The crust will look like the surface of a dark caramel river. shiny, craggy, perfect.
9. Cool Completely.
Yes, you have to wait. It’s torture but worth it. It deepens in flavor as it sits.
What I Learnt
Oh, where do I start?
This cake taught me that patience in baking is often rewarded with complexity. both in flavor and in feeling. It taught me that sometimes the ingredients that look too strong on their own (black treacle, ginger syrup) mellow out when given time and warmth.
I learned not to be afraid of "old-fashioned" flavors. There’s something beautifully grounding about making something that could have been on your grandmother’s table and still feels exciting and current. That you can make a cake that feels like a hug.
I also learned the importance of texture. the way the soft, moist crumb contrasts with the chewy ginger pieces. A cake isn’t just taste – it’s sensation.
FAQs
Can I Use Fresh Ginger Instead Of Stem Ginger For Nigella’s Cake?
You could, but stem ginger in syrup is really what gives this cake its signature soft, rich flavor. Fresh ginger would be a bit sharper and less sweet, so it could change the overall taste. If you do want to swap, try grating the fresh ginger finely and adding a little extra sugar to balance the flavor.
How Long Does Nigella’s Stem Ginger Cake Last?
This cake actually improves with time! It’s moist and sticky, so it’ll last about 4-5 days stored in an airtight container. If you’re like me and love that cake-stale flavor (it’s a thing, right?), it might even taste better on day two or three. You can also freeze it if you want to keep it around longer.
Can I Make Nigella’s Stem Ginger Cake Gluten-free?
Definitely! I’ve swapped the regular flour for a gluten-free mix before, and it works surprisingly well. Just make sure you’re using a gluten-free self-raising flour blend, so it has the right texture. Also, keep an eye on the cake while it’s baking – it may need a few extra minutes!
