Sticky Stem Ginger Loaf with Lemon Icing by Lurpak
1. Butter the loaf tin and line with grease proof paper. Heat the oven to 180°C/160°C Fan/Gas 4.
2. In a large bowl combine the flour, baking powder and spices, add the butter and rub together until it resembles bread crumbs then stir in the grated ginger.
3. In a saucepan heat the sugar, treacle, syrup and milk until it’s simmering and the sugar has dissolved. Pour the syrup mixture into the flour and stir until everything is well combined then stir in the egg. The mixture will resemble a loose batter.
4. Tip the batter into the tin and bake for 1 hour – 1 hour 15 minutes until a skewer comes out clean.
5. While the cake is cooling, combine the icing sugar and lemon zest with enough lemon juice to make a smooth icing. Turn the cake out of the tin, peel off the greaseproof paper and drizzle over the icing.
Ingredients
- For the cake:
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp mixed spice
- 100g Slightly Salted Lurpak butter
- 80g stem ginger grated
- 100g muscovado sugar
- 100g black treacle
- 100g golden syrup
- 225ml milk
- 1 egg beaten
- For the icing:
- 100g icing sugar
- 1 tbsp lemon juice
- Zest of ½ lemon, grated
Please note: Recipe measurements are based on the Lurpak tin measurements (990ml).
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JOY KNIGHT - 22/12/2010 - 5:28pm
TRIED AND TESTED AND DECLARED SCRUMPTIOUS BY MY FAMILY AND FRIENDS. VERY EASY TO MAKE.
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claire mclaughlin - 22/11/2010 - 6:54pm
tried to make twice and it comes out still soggay in the middle. any one got it right
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