PRESERVED GINGER CAKE WITH LEMON ICING
This is an old Delia recipe which was one of my Mum’s favourites.
She added 1oz of ground almonds (this was in the original recipe) but with a nut-allergic daughter I avoided them, and truthfully I think now that I actually prefer it without. I like it made in a square lasagne dish, as it’s a really substantial size of a cake, but the two small ones are good too, especially for things like cake sales etc. I’ve brought this into work a couple of times and it’s always been a success.
One Christmas we never got around to making a Christmas cake, so we made this really quickly on Christmas Eve and decorated it as you see above. It’s the first Christmas cake of mine that never made it to New Year’s Eve!
As you can see from the pictures above, it’s a cake for all seasons – I make the same cake, and just change the decorations – what a fraud I am – and now you know all my guilty secrets!
- I use either a 12inch square lasagne dish or an 8inch circular tin, (both work very well) greased, and lined with baking parchment.
- Electric mixer
- A tablespoon
- A spatula
- 175g butter
- 175g caster sugar
- 3 eggs
- 225g Self-raising flour
- 2 tsp/10g ground ginger
- 2 tbsp./30mls ginger syrup (from the jar of preserved stem ginger – I buy mine in Sainsbury’s)
- 2 tablespoons of Black Treacle – use a buttered spoon to make it easier to transfer it from the tin to the bowl
- 2 tbsp./30mls milk
- 4-5 pieces of the preserved ginger, chopped
For the icing: The icing is definitely optional, by the way!
- 6oz/175g of sifted Icing sugar
- Juice of a lemon (you won’t need it all)
- Grease and line your chosen dish with baking parchment.
- Heat the oven to 160° fan.
- Put everything, except the chopped ginger, into the bowl of your mixer and beat together until it’s all well combined. The treacle sometimes sticks to the bottom of the bowl, but just use a spatula to incorporate it.
- Gently fold in the chopped ginger.
- Pour into the prepared dish and bake for about 50 minutes or until the sides start to come away from the edge and the top bounces back when pressed gently.
- Allow to cool for 10 minutes, then remove from the tin and allow to cool completely.
When the cake is fully cold, make the icing –
- Sift the icing sugar into a bowl,
- Then add the lemon juice little by little until it reaches a firm consistency.
- Pour over the cake and use a warmed flat-bladed knife to spread it to the edges.
- Decorate with some more chopped preserved ginger or anything else you fancy – Christmas, Easter or birthday decorations, for example 😉
- Allow to set and then serve.
- The picture below shows this brilliant cake wearing its summer coat!!