Stem Ginger Cake

This deliciously sticky loaf cake is the perfect partner for a fruity filter and was created by Paul Meikle-Janney of Dark Woods Coffee in Huddersfield

Serves 8-10

Preparation time 30-45 minutes

Cooking time 30 minutes

You will need

30 × 23 × 4cm loaf tin

For the cake

Salted butter 250g, softened

Black treacle 120g

Dark muscovado sugar 250g

Plain flour 375g

Ground ginger 5 tbsp

Ground cinnamon 2 tsp

Crystallised stem ginger

4 pieces, minced

Free-range eggs 2, beaten

Whole milk 300ml

Bicarbonate of soda 2 tsp

For the icing

Salted butter 100g, softened

Icing sugar 200g

Cream cheese 250g

Crystallised stem ginger

6 pieces, roughly chopped

Syrup from the crystallised ginger a drizzle

1. For the cake: preheat the oven to 160°C / gas 3. Line the tin with baking parchment.

2. In a small saucepan, gently heat the butter, treacle and sugar until the butter has melted and the mixture is smooth. Set aside to cool slightly.

3. In a large mixing bowl, combine the flour, ground ginger and cinnamon. Pour in the treacle mixture and give it a good stir, then stir in the stem ginger and eggs.

4. Gently warm the milk in a saucepan, add the bicarbonate of soda and allow it to foam. Slowly pour into the cake mixture and stir until incorporated.

5. Pour the mixture into the prepared tin and bake for 30 minutes, or until dark golden and springy to the touch. Leave it to cool in the tin for 10 minutes before removing and placing on a wire rack to cool completely.

6. If time allows, place the cake in an airtight container and ice it the next day.

7. For the icing: in a bowl, mix the butter and icing sugar to form a breadcrumb-like texture. Stir in the cream cheese, stem ginger and a drizzle of the ginger syrup (don't beat the mixture as it could split).

8. Cut the cake in half lengthways. Spread half of the icing on the base, then place the other half on top of the cake. Cover with the remaining icing.

Recipe from the new Indy Cafe Cookbook Volume 2 Discover 39 other easy-to-make dishes from the UK's hero speciality cafes and roasteries by purchasing your copy now at indycoffee.guide

Chef's tip: 'Baking this in a loaf tin makes it easy to serve in neat, even portions'