Ginger Cake


By Ella Hawkins


Ginger Cake
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Prep time: 20 minutes

Cook time: 60 minutes

12 Servings

Not Vegetarian

Not Vegan

Contains Dairy

Contains Gluten


Item Amount
Self raising flour 225 gram
Bicarbonate of soda 1 teaspoon
Ground ginger 1 tablespoon
Ground cinnamon 1 teaspoon
Ground mixed spice 1 teaspoon
Butter 115 gram
Dark muscavado sugar 115 gram
Black treacle 115 gram
Golden syrup 115 gram
Whole milk 250 millilitre
Grated stem ginger 85 gram
Egg 1
Icing sugar 50 gram
Lemon zest 1 teaspoon
Lemon juice 1 tablespoon


Step 1

Preheat oven to 180 degrees and grease and line a 18cm round, 7cm deep cake tin

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.

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.

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.

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


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