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Honey gingerbread with lemon icing
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Celebrate early with a festive gingerbread cake.
Ingredients:
  • 225ml full-fat milk
  • 225g honey
  • 2.50 gm bicarbonate of soda
  • 125g unsalted butter, softened
  • 125g dark muscovado sugar
  • 125g (2/3 cup) dried figs, finely chopped
  • 60g glace ginger, finely chopped
  • 250g (1 2/3 cups) self-raising flour
  • 5.00 gm ground ginger
  • 1.25 gm ground cinnamon
  • Zest and juice of 1 lemon
  • 200g icing sugar, sifted
Instructions:
  • 1. Preheat your oven to 180°C. 2. Grease and line the base of a 9cm x 25cm loaf tin. 3. In a saucepan, bring milk to a boil. Stir in honey and bicarbonate of soda, then take it off the heat to cool.
  • With an electric mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, followed by the honey mixture, figs, and glace ginger. Mix everything by hand until well combined. Sift in flour, spices, and 1/2 teaspoon salt, then mix until fully incorporated. Transfer the batter to a baking tin and bake on the bottom shelf of the oven at 350°F for 50 minutes. Cover the top with baking paper during the last 20 minutes of baking or until a skewer inserted into the center comes out clean.
  • Allow the bread to cool in the tin for 10 minutes, then gently scrape a spatula along the edges to release the bread from the tin before transferring it onto a wire rack to cool completely.
  • Combine lemon zest and lemon juice with icing sugar until a thick icing forms. Spread the icing over gingerbread, letting it cascade down the sides. Allow the icing to set before slicing and serving.

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