Sticky Ginger Cake with Lemon Drizzle Icing

  • 225g self raising flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115g butter
  • 115g brown sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml milk
  • 85g drained stem ginger, grated
  • 1 egg
  • 50g icing sugar
  • 1 tbsp lemon juice
  1.  Preheat the oven to 180C. Butter and line a round, deep cake tin with greaseproof paper.
  2. Sift flour, bicarb and all spices in a large mixing bowl. Add butter and rub in with hands until it resembles fine breadcrumbs.
  3. In a saucepan, melt butter, golden syrup and treacle and add milk, gently stirring until dissolved. Turn up heat and bring to just below boiling point.
  4. Add stem ginger to flour mixture and pour in the treacle mix, stirring. Break in egg and beat to a thick batter.
  5. Pour into the prepared tin and bake for 50 mins to 1 hr until a skewer comes out clean.
  6. Leave to cool in the tin completely before turning out the cake.
  7. To make icing, mix together lemon juice and icing sugar to make a smooth runny mixture. Drizzle over cake in a criss cross fashion.

 This will keep for 2 weeks in an airtight container.

Warning – this is definitely NOT good for losing weight!!!!!

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