Christmas Ginger Treats – Ginger & Orange Cake

INGREDIENTS

     +    
Cake

  • 225g butter

  • 225g soft brown sugar

  • 225g black treacle

  • 340g flour

  • 2 tsp ground ginger

  • 1 tbsp ground cinnamon

  • 2 tsp bicarbonate of soda

  • 2 eggs, beaten

  • 60g chopped confit ginger

  • Zest of 2 oranges

  • 290ml milk

     +    
Icing

  • 150g orange juice, reduced to 50g

  • 200g icing sugar

  • 1g salt

  • Fine zest of 1 orange

Method

     +    
Cake

  • Preheat the oven to 160°C.

  • Grease and line an 8–12 inch tin or two loaf tins.

  • In a pan, gently melt together the butter, sugar, and treacle.

  • Sieve the flour, ground ginger, bicarbonate of soda, and cinnamon into a large bowl.

  • Stir the dry mixture into the melted ingredients until smooth.

  • Warm the milk, then pour it over the beaten eggs, stirring to combine.

  • Add this mixture to the cake batter along with the chopped confit ginger and orange zest.

  • Mix well, then pour into the prepared tin(s).

  • Bake for 45–60 minutes, or until a skewer comes out clean.

  • Leave to cool in the tin, then turn out onto a wire rack.

    • The cake will stay fresh for 3–4 days.

     +    
Icing
  • Sieve the icing sugar.
  • Simmer the orange juice until reduced to 50g, then whisk in the icing sugar and salt until smooth.
  • Add the fine orange zest.
  • Brush the icing over the top of the cooled cake.
  • Allow it to set, then repeat two more times for a glossy finish.

Christmas Ginger Treats – Ginger & Orange Cake

INGREDIENTS

   +  &nbsp
Cake

  • 225g butter

  • 225g soft brown sugar

  • 225g black treacle

  • 340g flour

  • 2 tsp ground ginger

  • 1 tbsp ground cinnamon

  • 2 tsp bicarbonate of soda

  • 2 eggs, beaten

  • 60g chopped confit ginger

  • Zest of 2 oranges

  • 290ml milk

   +   
Icing

  • 150g orange juice, reduced to 50g

  • 200g icing sugar

  • 1g salt

  • Fine zest of 1 orange

Method

   +   
Cake

  • Preheat the oven to 160°C.

  • Grease and line an 8–12 inch tin or two loaf tins.

  • In a pan, gently melt together the butter, sugar, and treacle.

  • Sieve the flour, ground ginger, bicarbonate of soda, and cinnamon into a large bowl.

  • Stir the dry mixture into the melted ingredients until smooth.

  • Warm the milk, then pour it over the beaten eggs, stirring to combine.

  • Add this mixture to the cake batter along with the chopped confit ginger and orange zest.

  • Mix well, then pour into the prepared tin(s).

  • Bake for 45–60 minutes, or until a skewer comes out clean.

  • Leave to cool in the tin, then turn out onto a wire rack.

    • The cake will stay fresh for 3–4 days.

   +   
Icing
  • Sieve the icing sugar.
  • Simmer the orange juice until reduced to 50g, then whisk in the icing sugar and salt until smooth.
  • Add the fine orange zest.
  • Brush the icing over the top of the cooled cake.
  • Allow it to set, then repeat two more times for a glossy finish.

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