Sticky Orange and Ginger Cake

This recipe was created to fit our 4.7 litre round Crock-Pot. Please see the separate information on lining our round stoneware bowl for baking.

  • Combine the chopped stem ginger and the orange zest and juice in a small bowl.
  • Add the marmalade to the base of the lined Crockpot bowl. Nestle the thin slices of orange randomly on top of the marmalade layer.
  • Place the butter, milk, sugar, syrup and treacle into a suitable sized microwavable bowl or small saucepan.
  • Melt until all ingredients are combined, remove from the heat and stir in the ginger and orange mixture.
  • In a separate large bowl, sieve the flour, ginger, cinnamon and bicarbonate of soda.  Add the salt and stir to combine.
  • Add the cooled melted mixture and the beaten eggs to the flour bowl. Using a hand whisk, mix well together. The mixture is quite runny at this stage so don’t be alarmed.
  • Using a ladle carefully scoop the cake mixture into the Crockpot bowl, this will prevent the oranges on the base from moving.
  • Place a clean t-towel over the top of the bowl before closing the lid. This will prevent the condensation that builds during cooking from dripping onto your cake.
  • Cook for 2 hours until the cake is risen and springy to touch.
  • Remove the lid and towel and lift the bowl from the unit, placing onto a wire rack for cooling, approx. 20 minutes.
  • Remove the side lining paper from the bowl, this should pull easily away, don’t worry if it doesn’t leave it intact until the cake has been turned out of the bowl.
  • Remove the wire rack from underneath the bowl and place upside down over the top of the bowl.
  • Holding onto both the rack and bowl, tip out the cake so that it is sitting on top of the rack.
  • Remove any surplus lining paper and foil.
  • Brush the sticky glaze over the warm cake before allowing the cake to fully cool.
  • Delicious served on its own and cut into slices, or alongside a dollop of crème fraiche.
  • This cake keeps well, stored in an air tight container for 2-3 days, if it lasts that long!


  • 50g stem ginger, approx. 3 balls, finely chopped
  • Zest of 2 oranges, plus the juice of 1 (slice the other thinly)
  • 6 tbsp orange fine shred marmalade
  • 200g butter, diced
  • 150ml milk
  • 150g soft dark brown sugar
  • 200g golden syrup
  • 100g black treacle
  • 300g plain flour
  • 1 tbsp ground ginger
  • 2 tsp ground sweet cinnamon
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 3 medium eggs, beaten

For the sticky glaze

  • 1 tbsp golden syrup warmed with 1 tbsp of the ginger syrup taken from the stem ginger jar.