Ginger Cake
Published: Updated: Author: Eric Lanlard
Celebrity recipe
1 Reviews
About the bake
Sticky ginger cake topped with apricot glaze and stem ginger, as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.
11 ingredients6 steps
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a loaf tin with baking paper.
Step 2
In a saucepan, heat the butter, sugar and black treacle until melted.
Step 3
In a bowl, sift the flour, baking powder and spices.
Step 4
Add the black treacle mixture to the dry ingredients and mix well. Add the egg and mix to combine. Add in the stem ginger and spoon into prepared tin
Step 5
Bake in the oven for 50 minutes. Once baked, remove from oven and leave to cool.
Step 6
Remove from tin and glaze with apricot jam and decorate with more stem ginger.
Ingredients
MetricImperial
For the Cake
- 125gBillington's Unrefined Golden Caster SugarÂ
- 125gUnsalted butter (softened)Â
- 225mlBlack treacleÂ
- 300gAllinson's Plain White FlourÂ
- 2 tspBaking powderÂ
- 1 tspCinnamonÂ
- 1 tspGround gingerÂ
- 1Large free range egg(s)Â
- 75gCandied lemon zest (chopped)Â
For the Topping
- 3 tbspApricot jam (for the glaze)Â
- A handfulStem gingerÂ