Iced sticky ginger cake
With rich, decadent treacle, a delicate burst of ginger and a thin layer of icing, this cake is the perfect seasonal afternoon treat
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
450g flour
½ tsp salt
1½ tsp ground ginger
2 tsp baking powder
½ tsp bread soda
225g soft brown sugar
170g butter, cubed
340g treacle
300ml milk
1 egg
125g icing sugar
4-6 tbsp hot water
100g crystallised ginger
Method
Preheat the oven to 180°C.
Sieve all the dry ingredients together.
Gently warm the brown sugar with the cubed butter and treacle.
Add milk.
Allow to cool a little and stir into the dry ingredients.
Add the egg and mix very thoroughly and make sure there are no little lumps of flour left.
Bake in one or two lined loaf tins for 1 hour.
Cool on a wire rack.
To make the icing, sieve the sugar into a bowl, add enough hot water to make a thick coating consistency.
When the ginger cake is completely cold, spread the icing over the top. It will run down over the sides a little. Scatter the chopped crystallised ginger on top. Allow the icing to set before serving.
