Recipe

English High Tea Preserved Ginger Drizzle Cake Recipe


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Ingredients
  • 1 tbsp ground ginger .
  • 300F g self-raising flour, sifted .
  • 150 ml milk .
  • 175 g light brown sugar .
  • 2 large eggs, beaten at about room temp .
  • 1 tbsp black treacle or molasses .
  • Topping .
  • 1 lemon, juice of .
  • 200 g butter, at about room temp, plus a little extra for greasing .
  • 4 pieces preserved ginger in syrup, sliced .
  • 1 tsp grated fresh gingerroot .
  • 2 tbsps golden syrup .
  • 2 pieces preserved ginger in syrup .
  • 4 tbsps ginger syrup (from jar of stem ginger in syrup) .
  • 225 g icing sugar

Directions
  • Step #1 You will need a non-stick round cake tin measuring 8", 1 inch deep, & some silicone paper (parchment).
  • Step #2 Pre-heat the oven to gas mark 180C/350F/gas4.
  • Step #3 First, prepare the cake tin by greasing lightly & lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly – the paper should come up 1 inch above the edge.
  • Step #4 To make the cake, carefully melt the butter with the sugar, In a large-ish pan, golden syrup & black treacle over a low to medium heat.
  • Step #5 Cool briefly & stir in the the milk.
  • Step #6 Beat the eggs into the mixture & add the sliced stem ginger - mix well.
  • Step #7 Sift in the flour & mix thoroughly, then add the ground ginger & freshly grated ginger root.
  • Step #8 Combine thoroughly.
  • Step #9 Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
  • Step #10 Bake on the middle shelf of the oven for 45-50 mins, or until the cake is risen, springy & firm to touch in the centre.
  • Step #11 Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
  • Step #12 Leave the cake to cool in the tin for 60 mins, then turn it out onto a wire rack & make sure it is absolutely cold before you attempt to ice it.
  • Step #13 For the icing, sift the icing sugar into a bowl & mix with enough of the lemon juice to make a consistency of thick cream – you might not need all the lemon juice.
  • Step #14 Now spread the icing over the top of the cake, & do not worry if it dribbles down the sides in places, as this looks quite attractive.
  • Step #15 Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
  • Step #16 If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost & put the icing on half an hr before serving.
  • Enjoy the English High Tea Preserved Ginger Drizzle Cake recipe

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