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Gingerbread with Orange Drizzle

Quick and easy

2 Reviews

About the bake

This traditional English gingerbread cake is moist, rich and treacly. The orange icing drizzle makes the cake even more indulgent and a great afternoon tea treat.

115Total Time
25Prep Time
50Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat your oven to 160°C (gas mark 3) and line a 20cm square baking tin with baking parchment.

  2. Step 2:

    Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.

  3. Step 3:

    In a large bowl sift together the flour and ground ginger and add the crystallised ginger. Pour in the melted butter mixture and stir until evenly mixed.

  4. Step 4:

    Next add the eggs and milk and beat together.

  5. Step 5:

    Pour the mixture into the tin making sure it is level, then place in the oven for 50 minutes or until a skewer comes clean out of the centre of the cake. Set aside to cool then turn onto a wire rack to cool completely.

  6. Step 6:

    To make the drizzle icing, sift the icing sugar into a bowl then add the orange extract and enough water to make a smooth, pourable icing that’s not too runny. Pour this over the cooled cake. Then finish with some grated orange zest.

  7. Step 7:

    Set aside for the icing to set then cut into squares and serve.

Ingredients

  • For the Gingerbread

    • 175g Unsalted butter
    • 175g Billington's Unrefined Light Muscovado Sugar
    • 175g Golden syrup
    • 175g Black treacle
    • 175g Self-raising white flour
    • 175g Self-raising wholemeal flour
    • 3 tsp Ground ginger
    • 50g Crystallised ginger
    • 1 Large free range egg(s)
    • 300ml Whole milk
  • For the Orange Drizzle

    • 150g Silver spoon icing sugar
    • 1/2 tsp Orange extract
    • 50ml Warm water
    • 1 Orange zest (grated)

Utensils

  • 20cm square baking tin
  • Saucepan
  • Mixing bowl
  • Wire cooling rack

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