Gingerbread with Orange Drizzle
3 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.
Ingredients
For the Gingerbread
- 175gUnsalted butter (softened)
- 175gBillington's Unrefined Light Muscovado Sugar
- 175gSilver Spoon Golden Syrup
- 175gBlack treacle
- 175gAllinson's Self Raising Flour
- 175gSelf-raising wholemeal flour
- 3 tspGround ginger
- 50gCrystallised ginger
- 1Large free range egg(s)
- 300mlWhole milk
For the Orange Drizzle
- 150gSilver Spoon Icing Sugar
- 1/2 tspOrange extract
- 50mlWarm water
- 1Orange zest (grated)
Method
Step 1
Preheat your oven to 160°C (gas mark 3) and line a 20cm square baking tin with baking parchment.
Step 2
Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.
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.
Step 4
Next add the eggs and milk and beat together.
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.
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.
Step 7
Set aside for the icing to set then cut into squares and serve.