Ingredients for Sticky Ginger Cake With Lemon Icing
- Self Raising Flour
- 1 tsp bicarbonate of soda
- Ground Ginger
- Ground Cinnamon
- Ground Mixed Spice
- 100g softened unsalted butter
- Dark Muscovado Sugar
- Black Treacle
- Golden Syrup
- Whole Milk
- Ginger In Syrup
- 1 large egg
- 200g icing sugar
- zest of 1 lemon
- 2-3 tbsp lemon juice
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How to Make Sticky Ginger Cake With Lemon Icing
- Preheat your oven to fan 160°C / conventional 180°C / gas mark 4.
- Grease and line an 18cm round, 7cm deep cake tin with baking paper.
- In a large bowl, whisk together 200g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and ¼ tsp ground nutmeg.
- Add 100g softened unsalted butter to the dry ingredients and rub in using your fingertips until the mixture resembles breadcrumbs.
- In a medium saucepan, combine 200g light brown soft sugar, 100g black treacle, 50ml golden syrup, and 100ml milk. Heat gently, stirring constantly, until the sugar dissolves.
- Increase the heat and bring the mixture to just below boiling point, stirring continuously.
- Add 100g stem ginger, finely chopped, to the flour mixture. Pour in the hot treacle mixture, stirring with a wooden spoon until everything is well combined.
- Beat in 1 large egg until a smooth, thick batter forms.
- Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Leave the cake to cool completely in the tin before turning it out onto a wire rack.
- For the icing, whisk together 200g icing sugar and the zest of 1 lemon. Gradually add 2-3 tbsp lemon juice, mixing until you have a smooth, pourable icing.
- Drizzle the icing over the cake in a zig-zag pattern. Turn the cake and drizzle again to create a cross-hatched effect.
- Store the cake in an airtight container for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
90g
Fat
28g
Carbs
16g
