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.
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.
Ingredients
For the Gingerbread
- 175g Unsalted butter (softened)
- 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)
- 150g Silver Spoon Icing Sugar
Utensils
- 20cm square baking tin
- Saucepan
- Mixing bowl
- Wire cooling rack
Recipe Reviews
This is the best gingerbread recipe I have tried. It’s absolutely delicious. I omitted the chrystalised ginger for another 2tsps of ground ginger and we have it plain, without the drizzle.
Good
Ingredients
For the Gingerbread
- 175g Unsalted butter (softened)
- 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)
- 150g Silver Spoon Icing Sugar
Utensils
- 20cm square baking tin
- Saucepan
- Mixing bowl
- Wire cooling rack