English High Tea Preserved Ginger Drizzle Cake

Recipe by French Tart
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
  • Pre-heat the oven to gas mark 180C/350F/gas4.
  • First, prepare the cake tin by greasing lightly and 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.
  • To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
  • Cool briefly & stir in the milk.
  • Beat the eggs into the mixture & add the chopped stem ginger - mix well.
  • Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
  • Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
  • Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
  • 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.
  • Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
  • For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream – you might not need all the lemon juice.
  • Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
  • 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.
  • If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost and put the icing on half an hour before serving.
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