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Gingerbread with lemon icing
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Bake a show-stopping, moist gingerbread cake for your next event.
Ingredients:
  • Melted butter, to grease
  • 125g butter, cubed
  • 80ml (1/3 cup) treacle
  • 80ml (1/3 cup) golden syrup
  • 60g (1/3 cup, lightly packed) brown sugar
  • 265g (1 3/4 cups) plain flour
  • 10.00 gm ground ginger
  • 2.50 gm mixed spice
  • 2.50 gm bicarbonate of soda
  • 125ml (1/2 cup) milk
  • 1 egg, lightly whisked
  • 80g glace ginger, coarsely chopped
  • 195g (1 1/4 cups) icing sugar mixture
  • 1 tsp finely grated lemon rind
  • 1-42.00 gm fresh lemon juice
  • Pink sugar crystals, to decorate
Instructions:
  • Preheat the oven to 170°C. Grease an 11 x 21cm loaf pan with melted butter and line the base and two long sides with non-stick baking paper for easy removal later.
  • In a saucepan over low heat, melt the butter, treacle, golden syrup, and sugar together. In a bowl, sift flour, ginger, mixed spice, and bicarbonate of soda. Make a well in the center and pour in the melted treacle mixture, milk, and egg. Add glace ginger and stir until well combined. Pour the batter into the prepared pan.
  • Bake in a preheated oven for 1 hour or until a skewer inserted into the center comes out clean. Let it cool on a wire rack for 5 minutes before flipping to cool completely.
  • In a bowl, mix icing sugar and lemon zest. Slowly add lemon juice until a smooth paste forms. Spread the icing on the cake and sprinkle with sugar crystals. Let it sit for 15 minutes to set.

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