Monday, 19 November 2012

Ginger lemon drizzle cake

60g Butter
125g Golden syrup
2 tbsp Black treacle
100g Plain flour
25g Self raising flour
1 tsp bicarbonate of soda
2 tsp Ground ginger
1 tsp Mixed spice
100g Castor sugar
125 ml Milk
1 Egg

For Glaze
2 tsp Lemon juice
2 tbsp Golden syrup

For Icing
Icing sugar
Lemon juice

Preheat oven to 170c/Gas 4
Mix the butter and sugar until light and fluffy.

Add the golden syrup and treacle and stir well.

Add the remaining ingredients and mix until all combined

Add the mixture to a greased and floured loaf tin.

Bake in the oven for 50-55 mins or until a skewer inserted 
into the centre come out clean. 

Add the lemon juice and golden syrup to a saucepan and
heat gently for 3-4 mins.

Prick the top of the hot cake with a skewer and pour the glaze
over the cake  

Leave in the tin too cool for 5-10 mins before turning out
onto a cooling rack to cool completely.

Mix a small amount of icing sugar with a little lemon juice
and drizzle over the cake.

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