Ginger cake
- Tom Dolby
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Serves 12
Easy
Cook: 50 mins - 1 hr
A star rating of 4.9 out of 5.504 ratingsRate
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Bake this moist and sticky stem ginger cake for a teatime treat. The zingy lemon drizzle icing perfectly balances the warming ginger notes in the sponge.
Freezable (un-iced)
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225g self-raising flour
-
1 tsp bicarbonate of soda
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1 tbsp ground ginger
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1 tsp ground cinnamon
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1 tsp ground mixed spice
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115g butter
cut into cubes, plus extra for greasing
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115g dark muscovado sugar
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115g black treacle
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115g golden syrup
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250ml whole milk
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85g drained stem ginger
finely grated
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1 egg
For the icing
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50g icing
sugar, sifted
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1 tsp finely grated lemon zest
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1 tbsp lemon juice
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Nutrition: per serving
- kcal285
- fat10g
- saturates6g
- carbs50g
- sugars31g
- fibre1g
- protein3g
- salt0.81g
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Method
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step 1
Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
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step 2
Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
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step 3
Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
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step 4
Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
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step 5
To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.
Recipe from Good Food magazine, February 2004
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A star rating of 4.9 out of 5.504 ratings
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