Description
A moist and flavorful cake made with treacle and ginger, topped with a zesty orange drizzle.
Ingredients
Scale
- 200 g (7 oz) dark brown sugar
- 200 g (7 oz) golden syrup (or treacle)
- 100 g (3.5 oz) unsalted butter
- 250 ml (1 cup) whole milk
- 2 large eggs
- 300 g (10.5 oz) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Zest of 1 orange
- 100 g (3.5 oz) crystallized ginger, chopped (optional)
Instructions
- Preheat your oven to 160°C (320°F). Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
- In a saucepan over low heat, combine the dark brown sugar, golden syrup, and unsalted butter. Stir until melted and smooth. Remove from heat and allow to cool slightly.
- In a large mixing bowl, whisk together the milk and eggs. Once the syrup mixture has cooled a bit, add it to the milk and eggs, mixing until well combined.
- In another bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the orange zest and chopped crystallized ginger if using.
- Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, mix the icing sugar with the fresh orange juice and zest until smooth. Adjust the consistency by adding more juice or icing sugar as needed.
- Once the cake is completely cool, drizzle the orange glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a simple white plate. This cake pairs wonderfully with a cup of tea or coffee and is perfect for any occasion.
Notes
- For an extra kick, you can add a pinch of ground black pepper to the batter.
- Store any leftover cake in an airtight container to keep it moist.
- This cake can be made a day in advance, as the flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Treacle Ginger Cake, Orange Drizzle, Ginger Cake, Dessert