Preserved Ginger Cake With Lemon Icing Glaze
photo by Sackville
- Ready In:
- 1hr 15mins
- 5 pieces preserved ginger in syrup, chopped (reserve 2 Tbsp syrup)
- 1 teaspoon ground ginger
- 1 teaspoon grated fresh gingerroot
- 6 ounces butter, at room temperature, plus
- butter, for greasing
- 6 ounces golden caster sugar
- 3 large eggs, at room temperature
- 1 tablespoon molasses
- 8 ounces self-raising flour
- 1 tablespoon ground almonds
- 2 tablespoons milk
For the icing
- 1 lemon, juice of
- 8 ounces unrefined golden icing sugar
- 2 pieces preserved ginger in syrup
- First prepare the cake tin by greasing it 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 (2. 5 cm) above the edge.
- Preheat oven to 325*F.
- To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
- Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
- Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
- Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
- Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
- Spread the cake mixture evenly in the cake tin, then 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.
- Leave the cake to cool in the tin for 10 minutes, then turn it out on to 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 the consistency of thick cream – you might not need all the lemon juice.
- Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
- It's absolute heaven.
- If you'd 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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YUM. I served this to a group of fellow ginger fanatics, and we all really enjoyed it. It's moist, not overly sweet, and has a great tang from the lemon and the ginger. Finding preserved ginger in syrup is challenging in the US (I mail-ordered mine), but now that I've tasted it, I think I'm hooked for life. And I will definitely be making this cake again.