Ginger and treacle cake
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 170°C and line a 1lb loaf tin with parchment.
Sieve the ground ginger, cinnamon, nutmeg and flour into a large bowl.
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.
Stir the bread soda into the milk.
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.
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.
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
Preheat your oven to 170°C and line a 1lb loaf tin with parchment.
Sieve the ground ginger, cinnamon, nutmeg and flour into a large bowl.
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.
Stir the bread soda into the milk.
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.
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.
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
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.