INGREDIENTS
+
Cake
-
225g butter
-
225g soft brown sugar
-
225g black treacle
-
340g flour
-
2 tsp ground ginger
-
1 tbsp ground cinnamon
-
2 tsp bicarbonate of soda
-
2 eggs, beaten
-
60g chopped confit ginger
-
Zest of 2 oranges
-
290ml milk
+
Icing
-
150g orange juice, reduced to 50g
-
200g icing sugar
-
1g salt
-
Fine zest of 1 orange
Method
+
Cake
-
Preheat the oven to 160°C.
-
Grease and line an 8–12 inch tin or two loaf tins.
-
In a pan, gently melt together the butter, sugar, and treacle.
-
Sieve the flour, ground ginger, bicarbonate of soda, and cinnamon into a large bowl.
-
Stir the dry mixture into the melted ingredients until smooth.
-
Warm the milk, then pour it over the beaten eggs, stirring to combine.
-
Add this mixture to the cake batter along with the chopped confit ginger and orange zest.
-
Mix well, then pour into the prepared tin(s).
-
Bake for 45–60 minutes, or until a skewer comes out clean.
-
Leave to cool in the tin, then turn out onto a wire rack.
-
The cake will stay fresh for 3–4 days.
-
+
Icing
- Sieve the icing sugar.
- Simmer the orange juice until reduced to 50g, then whisk in the icing sugar and salt until smooth.
- Add the fine orange zest.
- Brush the icing over the top of the cooled cake.
- Allow it to set, then repeat two more times for a glossy finish.