Sticky Ginger Cake with Tangy Lemon Icing
Ok, so I know that this is my second sweet recipe in a row, but I’ve been planning to post the recipe for this Sticky Ginger Cake with Lemon Drizzle Icing since last year and I can’t wait any longer! A year ago, this cake was on my list. But I got carried away posting so many other gorgeous autumn recipes such as my Old Fashioned Baked Rice Pudding and my Brandied Apple Custard, that before I knew it, Christmas was fast approaching, and I realised I had missed my moment.
cakes
Cooking time: 1 h 30 min
You’re going to need:
- 110 g butter
- 110 g dark brown sugar
- 210 g golden syrup (use maple syrup if golden syrup is not available)
- 50 g treacle (or molasses)
- 3-4 balls stem ginger diced small
- 200 g oats
- 135 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon each mixed spice (cinnamon and ginger)
Instructions:
- Pre heat the oven to 140°C (130°C fan) Grease and line a 20 x 23cm (7½ x 8½ inch) dish.
- Place the wet ingredients into a small saucepan and heat gently until the butter has melted. Do not allow to simmer.
- Combine the dry ingredients. Mix the wet ingredients into the dry ingredients then gently mix in the eggs and milk.
- Pour into the baking dish, place in the oven and bake for 1h or until the cake springs back when you press the top. Allow to cool in the dish.
- This cake gets moister and more gorgeous with time. If you can bare to, wrap it in foil and leave for up to a week before you eat it.
- Before serving, mix the icing sugar with about ½ a tablespoon of lemon juice and drizzle over the cake. Sprinkle with some finely grated lemon zest.