Imagine the warm, inviting aroma of ginger and spices wafting through your kitchen, creating a cosy atmosphere that feels like an embrace. This ginger cake recipe is not just about baking a cake, it’s about creating an experience that will delight the senses and bring comfort to any day.
Ingredients:
- 225g self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spices
- 115g butter, 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 glaze
- 50g icing sugar, sifted
- 1 teaspoon finely grated lemon zest
- 1 tbsp lemon juice
Method:
Preheat the oven to 180°C (fan 160°C), grease a 20cm square cake tin and line with baking paper.
Sift the flour, bicarbonate of soda, ground ginger, cinnamon and mixed spices into a large bowl.
In a saucepan, melt the butter, muscovado sugar, treacle and golden syrup over a low heat. When melted, pour over the dry ingredients.
Slightly warm the milk and add to the mixture with the grated stem ginger and egg. Mix until you have a smooth batter.
Pour the mixture into the prepared tin and bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
Cool the cake in the tin for about 10 minutes, then turn out onto a wire rack to cool completely.
Mix the sifted icing sugar with the lemon zest and juice until smooth.
Drizzle over the cooled cake and allow to set before serving.
