Ginger Cake
Treat yourself to a slice of this delicious ginger cake. It's the perfect balance of sweet and spicy, with a hint of citrus. The treacle and stem ginger give it a deep, rich flavour and the zigzag icing makes it look as good as it tastes. Enjoy a slice with a cup of tea or coffee - you won't regret it!
Ah, ginger cake - that wonderful old school classic. This mouthwatering treat has been a crowd favorite ever since it was first created, and it's easy to see why. The deliciously fragrant spices and treacle-y sweet molasses create a symphony of flavour in your mouth. Not to mention the moist, soft, succulent layers of cake that everyone just can't seem to get enough of. And those crystallised ginger pieces - they give this cake just the right amount of zing! Plus, the zig-zag icing on top adds a lovely finish and an extra hint of zest! Delicious.
Why You’ll Love This Ginger Cake Recipe
These are all the reasons I'm loving this Ginger Cake recipe:
It's fragrant and flavorful: You'll love the warm spiciness of this ginger cake, with the perfect hint of lemon to round out the flavor. The combination of all the spices, along with the treacle and molasses, give the cake a deep, complex flavor that is sure to tantalize your taste buds.
It's easy to make: Not only is this recipe easy to make, but it also requires minimal ingredients. With just a few simple steps you can have a delicious ginger cake in no time.
It's a healthier option: For those looking to indulge without feeling guilty, this ginger cake is a great pick. You don't have to compromise on flavor, as it's still packed with delicious spices and aromas, but it has a fraction of the calories and fat of other cakes.
Ginger Cake
Treat yourself to a slice of this delicious ginger cake. It's the perfect balance of sweet and spicy, with a hint of citrus. The treacle and stem ginger give it a deep, rich flavour and the zigzag icing makes it look as good as it tastes. Enjoy a slice with a cup of tea or coffee - you won't regret it!
Ingredients
- 225g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 115g butter, cut into cubes, plus extra for greasing
- 115g dark muscovado sugar
- 115g black treacle
- 115g golden syrup
- 250ml whole milk
- 85g drained stem ginger, finely grated
- 1 egg
For the icing
- 50g icing sugar, sifted
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
Instructions
- Step 1: Bring the oven to a preheated temperature of 160C (circulating fan) or 180C (conventional) or gas 4. Grease and line a 7 cm deep, 18 cm round cake tin with parchment paper or greaseproof paper.
- Step 2: In a large bowl, combine the flour, baking soda, and all spices. Cut in the butter with your fingertips until the mixture resembles fine crumbs.
- Step 3: Place the sugar, molasses, syrup, and milk in a saucepan of medium size. Heat over low heat and stir until the sugar has completely dissolved. Increase the heat and bring the mix to just below boiling.
- Step 4: Mix the stem ginger with the flour, then slowly add in the treacle mixture while stirring with a wooden spoon. Crack in the egg and mix until all the 'ingredients' are evenly combined and the batter looks like a thick pancake batter. Place the mixture into the prepared tin and bake for 50 minutes to an hour, until a wooden skewer inserted into the middle comes out clean. Let the cake cool down completely before taking it out of the tin. (To freeze, cover it with greaseproof paper and then with cling film. Freeze for up to one month.)
- Step 5: Combine icing sugar and lemon zest to make the icing. Gradually incorporate lemon juice until the mixture is of a smooth and thin consistency, adding more juice if needed. Create a zig-zag pattern with the icing by drizzling it over the cake, turn the cake and add more icing for a cross-hatched finish (see below). This cake can be kept for up to two weeks in an airtight container.
