Sticky mini cakes

sticky mini cakes
sticky mini cakes

A yummy anytime treat, these delicious sticky mini cakes by Ntwenhle Gcabashe are quick and easy to make.

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 5–6

  • 1½ cups self-raising flour
  • ½ teaspoon bicarbonate of soda
  • ½ cup dark brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 egg yolk
  • 1 cup (250ml) oil
  • 2 tablespoons treacle
  • ½ cup (125ml) milk
  • ½ cup stem ginger in syrup
  • Thick cream, for serving
  • Mint leaves, for serving


  • ½ cup butter
  • 4 tablespoons dark brown sugar
  • 3 tablespoons (45ml) dark rum

Lemon coconut cake 

  1. Preheat the oven to 180°
  2. In a bowl, mix flour, bicarbonate of soda, sugar, ginger and cinnamon.
  3. Whisk eggs, yolk, oil, treacle, milk and stem ginger in a separate bowl. Pour over dry ingredients. Mix well, and pour into individual oven ramekins.
  4. Bake for 20–25 minutes or until cooked through.
  5. For the sauce, mix all ingredients together. Heat in a saucepan until dissolved. Pour over cake while hot. Serve with thick cream and mint leaves.

SEE ALSO: Apple and clove dumplings