Treacle and spice cake
Orange zest, rich treacle and a mixture of incorporated nuts combine for a deliciously moist cake to enjoy with afternoon tea
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
230g flour
3 tsp mixed cake spice
zest of 3 oranges
1 level tsp bread soda, sieved
110g cold butter, cubed
80g crystalised ginger, finely chopped
80g walnuts, chopped
100g muscovado sugar
110g treacle
100g golden syrup
1 egg, lightly beaten
280ml milk
Method
Line an 8-inch round springform or loose-based tin with parchment and preheat your oven to 180 degrees.
Put flour, spices, zest, bread soda, and butter into a bowl, and rub between your hands until it starts to resemble breadcrumbs. Add the ginger and walnuts.
In a saucepan, gently warm the milk, sugar, treacle and golden syrup together. Stir occasionally until the sugar dissolves. Lightly mix it into the flour mixture, then add the egg. Beat with a wooden spoon until well combined.
Scoop the mixture into the prepared tin and bake for 35 minutes or until a skewer comes out clean when inserted into the centre. Allow to cool in the tin for 10 minutes and then place onto a wire rack to cool completely.
