Sticky Ginger Cake with Tangy Lemon Icing
5 from 4 votes

Sticky Ginger Cake with Lemon Icing

Course: Baking, Dessert
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12 squares
Author: Anna Bloomfield
A gorgeous sticky ginger cake with tangy lemon icing. Perfect for when it’s blowing a gale outside!
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Ingredients

Wet Ingredients

  • 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)

Dry Ingredients

  • 200 g oats*
  • 135 g plain flour*
  • 2 teaspoons baking powder*
  • ½ teaspoon each mixed spice (cinnamon and ginger)

Other Ingredients

  • 1 tablespoon milk
  • 2 eggs (beaten)

Icing

  • 50 g icing (powdered sugar)
  • 1 lemon

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.

Notes

*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

Nutrition

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%)

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