Sticky gingerbread with a lemon drizzle

By Alison, 06/02/2014

We rarely buy the paper these days. Ollie avidly reads it online and I'm sorry to say that I could go days without remembering too. However with the recent floods, Lahinch has been front page news and we had to take a look. Browsing the Saturday magazine I came across this cake by Eunice Power.

I just had to save the page from the recycling. How could I not? The title of the piece assured me this cake was good for me.  It was not claiming that something made of butter, sugar and flour is the healthiest thing you can put in your body. Instead it is the flavour combination that is particularly good at this time of year. Lemon and ginger. Two things we use to fight the cold harsh weather and infections that come at this time of year. They are also a combination of two of our favourite cake flavours. He loves ginger and I love lemon. 

As you will know, we are temporarily living in a new home in the hills. Baking in a strange environment is never easy. That may sound silly but not knowing how the oven works, struggling to remember where my scales, grater, and measuring spoons are. It all took a little longer then planned. 

I only made two slight changes to the recipe. First I increased the amount of brown sugar from 115g to 140g. I then replaced the treacle recommended with golden syrup and then reduced the total amount of syrup to 170g instead of the 230g it should have been. All these changes were made out of necessity. I didn't have the exact ingredients needed and I really didn't want to get in my car and drive to the shop. However  I was pretty pleased with the results.

Hopefully you will be too. 

Ingredients for the cake:
225g self-raising flour
1tsp bicarbonate of soda
1tbsp ground ginger
1tsp ground mixed spice
115g butter
140g dark muscovado sugar
170g golden sugar
250ml whole milk
85g grated ginger
1egg beaten

Ingredients for the lemon drizzle:
50g icing sugar, shifted
juice and zest of a lemon

Optional extras:
Instead of the usual cream I have eating this with a side of whole natural yogurt. While often sharp I find the Glenisk yogurt is so creamy it combines really well with this.

Preheat the oven to 180˚C
Butter and line a deep cake tin (I used a 23cm round cake tin. The recipe advised an 18cm round tin but I don't have one).
Put the butter, bicarbonate of soda and the spices into a bowl.
Add the butter and rub it into the flour until it resembles breadcrumbs (you could also use a food processor).
Put the sugar, milk and syrup in a saucepan and heat gently, stirring the sugar. When the sugar has dissolved, turn up the heat and bring the mixture to a gentle simmer.
When the mixture is ready, stir the grated ginger into the dry mixture, then pour in the wet ingredients and mix well.
Finally pour in the egg and mix until all the mixture is combined.
Pour the mixture into the prepared tin and bake for about 50minutes (a skewer should come out of the cake clean).
Leave the cake in the tin until it is fully cooled.

When cooled make the lemon drizzle. 
Sieve the sugar and mix in the lemon juice and zest. Pour the drizzle over the cake.

This cake kept really well for a week in a tin.

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