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Ginger Cake by Eric Lanlard

Celebrity recipe

1 Reviews

About the bake

Sticky ginger cake topped with apricot glaze and stem ginger, as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

110Total Time
20Prep Time
50Bake Time
1Makes
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a loaf tin with baking paper.

  2. Step 2:

    In a saucepan, heat the butter, sugar and black treacle until melted.

  3. Step 3:

    In a bowl, sift the flour, baking powder and spices.

  4. Step 4:

    Add the black treacle mixture to the dry ingredients and mix well. Add the egg and mix to combine. Add in the stem ginger and spoon into prepared tin

  5. Step 5:

    Bake in the oven for 50 minutes. Once baked, remove from oven and leave to cool.

  6. Step 6:

    Remove from tin and glaze with apricot jam and decorate with more stem ginger.

Ingredients

  • For the Cake

    • 125g Billington's Unrefined Golden Caster Sugar
    • 125g Unsalted butter (softened)
    • 225ml Black treacle
    • 300g Plain white flour
    • 2 tsp Baking powder
    • 1 tsp Cinnamon
    • 1 tsp Ground ginger
    • 1 Large free range egg(s)
    • 75g Candied lemon zest (chopped)
  • For the Topping

    • 3 tbsp Apricot jam (for the glaze)
    • A handful Stem ginger

Utensils

  • 2lb loaf tin
  • Baking paper
  • Large mixing bowl
  • Pastry brush

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