Sticky Ginger Cake with Ginger Fudge Icing
Over a year ago
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Ingredients
- 200g unsalted butter diced
- 175g molasses sugar
- 3 tbsp black treacle
- 150ml milk
- 2 Large eggs beaten
- 4 peices of stem ginger.dained from syrup and chopped
- 300g self raising flour
- 1 tbsp ground ginger
- 4 tbsp ginger syrup drained from jar
- 300g golden icing sugar sifted
- 140g unsalted butter softened
- 2tsp lemon juice
Accompaniment
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Method
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1
1.
Prehaet the oven to 160'C/gas 3/ fan oven 140'c. Butter and line the base of a 23cm/9inround cake tin. Gently melt the butter sugar and treacle,cool breifly,then stir in the milk. Beat in the eggs and add the chopped stem ginger. Sift the flour ,ground ginger and a pinch of salt into thewarm mixture. Combine thoroughly.
2.
Spoon the cake mixture into the tin andlevel te surface.Bake for 30-35 minutes or until firm and risen.Cool in the tin for a hour, then transfer onto a wire cooling rack.
3.
Skewer the top of the cooled cake all over , the poutr 2tbsp of the syrup over. Beat together the icing sugar,butter, lemonjuice and remaining ginger syrup,and spread all over the cake.
A beautiful cake ideal for parties or puddings.
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I used gluten free flour to make this recipe suitable for Coeliacs, and I must say it was absolutely delicious!!! The cake was moist and did not crumble like others I have made. I will definately be making this cake again soon!