Sticky Ginger Cake with Lemon Icing
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12 squares
A gorgeous sticky ginger cake with tangy lemon icing. Perfect for when it’s blowing a gale outside!
- 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 (optional)
- 200 g oats*
- 135 g plain flour*
- 2 teaspoons baking powder*
- ½ teaspoon each mixed spice (cinnamon and ginger)
- 1 tablespoon milk
- 2 eggs (beaten)
- 50 g icing (powdered sugar)
- 1 lemon
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.
*If you are gluten free then make sure all these ingredients are gluten free and add in ½ teaspoon of xanthan gum with the flour. If you can’t find gluten free baking powder then replace with ⅔ of a teaspoon of cream of tartar and ⅓ of a teaspoon of bicarbonate of soda for each teaspoon of baking powder.
Recipe adapted from BBC Good Food Parkin
Calories: 304kcal (15%) | Carbohydrates: 49g (16%) | Protein: 4g (8%) | Fat: 10g (15%) | Saturated Fat: 5g (25%) | Cholesterol: 47mg (16%) | Sodium: 90mg (4%) | Potassium: 235mg (7%) | Fiber: 2g (8%) | Sugar: 29g (32%) | Vitamin A: 270IU (5%) | Vitamin C: 4.8mg (6%) | Calcium: 65mg (7%) | Iron: 1.7mg (9%)