Ginger and treacle cake

Recipe by:

Enjoy a slice of this with coffee - it keeps well in a tin

Ginger and treacle cake

SERVES

10

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

90

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 170°C and line a 1lb loaf tin with parchment.

  2. Sieve the ground ginger, cinnamon, nutmeg and flour into a large bowl.

  3. Place the butter, treacle, golden syrup and sugar into a heavy-based saucepan over a low heat until they melt and combine. This will happen well before boiling point.

  4. Stir the bread soda into the milk.

  5. Add the treacle mixture to the flour mixture and combine. Add in the egg and grated ginger until they too are combined. Stir in the milk.

  6. Scoop the mixture into your prepared tin and bake for 80 to 90 minutes until a skewer comes out clean. Allow to cool in the tin.

  7. To make the icing, whip the orange juice and icing sugar together until smooth, adding a little more juice if needed. You should be able to spread the icing easily with a pallet knife, it should not be too runny. Sprinkle the nuts on top while the icing is still wet

Ingredients

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon

  • ½ tsp nutmeg

  • 175g plain flour

  • 75g butter, cubed

  • 75g treacle

  • 75g golden syrup

  • 75g dark muscovado sugar

  • ½ tsp bread soda, sieved

  • 2 tbsp milk

  • 2 tsp fresh ginger, finely grated

  • 1 egg, lightly beaten

  • To decorate:

  • 150g icing sugar

  • 3 tbsp orange juice — a little more if needed

  • a handful of unsalted pistaccio nuts, deshelled and roughly chopped

Method

  1. Preheat your oven to 170°C and line a 1lb loaf tin with parchment.

  2. Sieve the ground ginger, cinnamon, nutmeg and flour into a large bowl.

  3. Place the butter, treacle, golden syrup and sugar into a heavy-based saucepan over a low heat until they melt and combine. This will happen well before boiling point.

  4. Stir the bread soda into the milk.

  5. Add the treacle mixture to the flour mixture and combine. Add in the egg and grated ginger until they too are combined. Stir in the milk.

  6. Scoop the mixture into your prepared tin and bake for 80 to 90 minutes until a skewer comes out clean. Allow to cool in the tin.

  7. To make the icing, whip the orange juice and icing sugar together until smooth, adding a little more juice if needed. You should be able to spread the icing easily with a pallet knife, it should not be too runny. Sprinkle the nuts on top while the icing is still wet

Execution Time: 0.262 s