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Nutrition: Per serving (10)

  • kcal353
  • fat11g
  • saturates1g
  • carbs61g
  • sugars40g
  • fibre1g
  • protein3g
  • salt0.4g
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.

  • step 2

    Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.

  • step 3

    Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.

Recipe from Good Food magazine, October 2021

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Comments, questions and tips (36)

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Overall rating

A star rating of 4.5 out of 5.35 ratings

mnwhizz20257

question

Does it bake well in a round cake tin?

mnwhizz20257

question

How long does it keep? And can I freeze it?

simoneleeukcp30349

I continue to make this fantastic recipe. I grest in fresh ginger and add walnuts and never bother with the icing. It is a total hit with everyone. I warm it and serve it with cream for pudding too. I use almond oil when I have it which works well.

janestanton6731340

I have replaced my normal ginger cake with this as it is lovely and lasts longer as it is vegan. A lovely cake

ljl144

I baked this for a WI meeting where it went down exceptionally well. I was very pleasantly surprised by the results as it was my first time baking without eggs & butter. Excellent recipe

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