Anna Tobias's Sticky Ginger Loaf Revives a 15th-Century Tradition

A rich ginger loaf, inspired by a classic St John restaurant recipe, is now a staple at Anna's Bloomsbury spot, Café Deco. Chef Anna Tobias first shared her version of the sticky cake last December, blending traditional flavours with a few modern twists. The dish has quickly become a favourite for its deep spice and moist texture.

The cake draws from England's long history of gingerbread, which dates back to the 15th century. Back then, bakers made it as a daily energy boost for workers, using fresh ginger, molasses, and baking soda for a dense, pudding-like result. Tobias's take keeps that heritage but adds her own touches.

Her recipe calls for self-raising flour, ground ginger, mixed spice, and cinnamon for warmth. Dark brown sugar, golden syrup, and treacle bring sweetness and depth, while butter and eggs bind it all together. Stem ginger and its syrup give the loaf sharp, chewy bursts of flavour. For those without treacle, molasses works just as well.

The cake freezes easily, making it practical for preparing ahead. Leftover ginger can even be paired with rhubarb for another dessert. Tobias suggests serving it with an oxidised wine, Viñerón Flor, to balance the spices.

Alongside the cake, she also offers a butterscotch sauce made with dark brown sugar, butter, double cream, and treacle. The sauce adds an extra layer of richness when drizzled over a slice.

The ginger loaf now sits on Café Deco's menu, bringing a mix of old and new to diners. Its sticky texture and bold spice reflect centuries of English baking, while Tobias's tweaks keep it fresh. The dish proves that even traditional recipes can find a new home in modern kitchens.