Ingredients for English High Tea Preserved Ginger Drizzle Cake
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- Golden Syrup
- Black Treacle
- Milk
- 4 large eggs
- Preserved Ginger In Syrup
- Self Raising Flour
- 1 teaspoon baking powder
- Ground Ginger
- Fresh Gingerroot
- Lemon, Juice Of
- Icing Sugar
- Ginger Syrup
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How to Make English High Tea Preserved Ginger Drizzle Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking tin.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ginger, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the grated preserved ginger and the chopped crystallized ginger.
- Pour the batter into the prepared tin and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the drizzle: In a small saucepan, combine the butter, brown sugar, and boiling water. Simmer over low heat, stirring until the sugar is dissolved.
- Once the cake is baked, let it cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cool, pour the drizzle evenly over the top.
- Decorate with candied violets or your favorite spring decorations (optional). Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
135g
Fat
45g
Carbs
18g
