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Sticky ginger cake with lemon drizzle
In EntertainmentOn Saturday 3rd Nov, 2018

Sticky ginger cake with lemon drizzle

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Starts at 60 Writers

A great afternoon tea snack!

If you’re on the hunt for a unique dessert treat that will have everyone asking you for the recipe then give this delicious cake a go. There something about this super moist and spongy ginger base topped off with a zesty lemon drizzle icing that works so well for this sweet treat. It’s ideal for enjoying alongside a hot cup of tea or coffee as your choice of afternoon tea cake or slicing up to satisfy your sweet tooth after dinner. This fresh treat is quick and easy to make in no time at all and won’t leave you feeling sick afterwards like other heavy, dessert options. Enjoy!

Ingredients

  • 140 g butter, cut into cubes, plus extra for greasing
  • 300 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 140 g dark muscovado sugar
  • 140 g black treacle
  • 140 g golden syrup
  • 300 ml whole milk
  • 1 large egg
    Lemon drizzle
  • zest and juice 1 lemon
  • 50 g caster sugar
  • 50 g preserving sugar or crushed sugar cubes

Method

  1. Preheat oven to 160C. Grease and line a round cake tin with baking paper. Place flour, bicarb and all spices in a food processor. Add butter and pulse until it has disappeared. Tip into mixing bowl.
  2. Place sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  3. Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick batter. Pour into prepared tin and bake for 50 mins to 1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
  4. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake. Top with zest. Serve.

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