Saturday 24 January 2015

Sticky Ginger Cake with Lemon Drizzle


January is a long month. 
People are trying to be good, make up for all the boldness and extravagance of the previous weeks. The whole sugar-free great intentions tend to go a little over my head. 
For now I’ve adapted ever so slightly a recipe I watched being made on the ‘Afternoon Show’ on rte one. I’ve added in some chopped hazelnuts and almonds to give it some extra texture, bite and nutritional value.   
I must admit I was a little sceptical at first with this cake but boy was I pleasantly surprised at its mouthwatering taste, smooth nutty texture and warm comforting aroma. It is a rich dark coloured cake full of warming spices and packed full of healing ginger to give the immune system a good old boost this January. 




Sticky Ginger Cake with Lemon Drizzle 


Ingredients: 
225g self-raising flour 
1 tablespoon of ground ginger 
1 teaspoon of cinnamon
1 teaspoon of mixed spice 
115g butter 
115g dark muscovado sugar
115g treacle 
115g golden syrup 
250ml full fat milk 
85g grated fresh ginger 
1 egg 
75g chopped hazelnuts & almonds 

For the Drizzle 
50g icing sugar 
Zest of 1 lemon 
Juice of 1 lemon 















Method: 
Preheat the oven to 160℃. Grease or line a standard size loaf tin with butter. 

Gently melt the butter, brown sugar, treacle, golden syrup and milk in a heavy based saucepan until all the sugar is dissolved and the mixture is a nice smooth liquid.

Sieve the flour and spices into a mixing bowl and stir in the chopped nuts. Roughly grate the fresh ginger and add in along with the flour mixture. 

Pour the treacle mixture on top of the flour and stir using a wooden spoon. Add in the egg and continue to mix until evenly distributed.  

Pour the mixture into the greased tin and bake for up to 40minutes or until a skewer inserted comes out clean. 





To make the drizzle sieve the icing sugar into a bowl and grate in the zest of one lemon. Add the lemon juice and stir to make a thick smooth white drizzle. 

Once the cake is well cooled pour the drizzle over the top to create a zigzag design. 

This cake keeps for up to 4days due to the spices. 


It is the perfect little pick me up this January! 

Hope you enjoy!