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Gingerbread cake
Gingerbread cake
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Freshly baked gingerbread cake, perfect for snacking anytime.
Ingredients:
  • 375.00 gm icing sugar mixture
  • 375.00 ml plain flour
  • 112.50 gm self-raising flour
  • 2.50 gm bicarbonate of soda
  • 10.00 gm ground ginger
  • 2.50 gm mixed spice
  • 180.00 gm brown sugar
  • 170.63 gm light olive oil
  • 335.00 gm golden syrup
  • 193.13 gm milk
  • 1 orange, rind finely grated, juiced
  • 115.00 gm walnuts, roughly chopped
Instructions:
  • Preheat your oven to 180°C. Grease a 21cm x 31cm slab pan that is 5cm deep, then line the base and sides with baking paper.
  • In a large bowl, sift together flours, bicarbonate of soda, ginger, and mixed spice. Add sugar and mix until fully combined. In a large jug, combine oil, golden syrup, egg, and milk. Pour this mixture into the dry ingredients and stir until just combined.
  • Transfer the mixture into a pan. Bake for 30 to 35 minutes or until a skewer inserted in the center comes out clean. Let it cool for 5 minutes in the pan, then carefully turn it onto a wire rack to cool completely.
  • Prepare the icing by sifting icing mixture into a large bowl. Mix in orange rind and 1/4 cup of orange juice until smooth. If the consistency is too thick, incorporate 3 to 4 teaspoons of warm water. Spread the icing generously over the cake, sprinkle with walnuts, and let it set before slicing and serving.

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