Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, sticky ginger loaf cake with lemon icing. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sticky Ginger Loaf Cake with Lemon Icing is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Sticky Ginger Loaf Cake with Lemon Icing is something which I have loved my entire life. They are nice and they look fantastic.
To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). This simple Lemon icing is delicious with the ginger cake - trust me - amazing!!
To begin with this particular recipe, we must prepare a few ingredients. You can cook sticky ginger loaf cake with lemon icing using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sticky Ginger Loaf Cake with Lemon Icing:
- Take 200 g self raising flour
- Take 1 tsp baking powder
- Make ready 1 tsp ground ginger
- Get 1 tsp mixed spice
- Prepare 100 g slightly salted butter
- Take 80 g stem ginger grated
- Make ready 100 g unrefined muscovado sugar
- Make ready 100 g black treacle
- Get 100 g golden syrup
- Get 225 ml milk
- Take 1 egg beaten
- Prepare For the icing
- Take 50 g icing sugar
- Prepare Grated zest ½ lemon
- Prepare Juice of ½ lemon
Pour over the cake, spreading with a palette knife, then scatter over the crystallised ginger and leave to set. Spicy-sweet ginger and rich coffee are a beautiful flavour combination which have inspired the idea behind this cake. A slice of this loaf cake goes perfectly with coffee sweetened sumptuously with Billington@s Barista Sugar. I love using Billington@s molasses sugar in baking for its treacly flavour.
Instructions to make Sticky Ginger Loaf Cake with Lemon Icing:
- Butter a 1lb loaf tin and line with grease proof paper. Heat the oven to 180C/ 160C fan/ Gas 4. In a large bowl combine the flour, baking powder and spices, add the butter and rub together until it resembles bread crumbs then stir in the grated ginger.
- In a saucepan heat the sugar, treacle, syrup and milk until it’s simmering and the sugar has dissolved. Pour the syrup mixture into the flour and stir until everything is well combined then stir in the egg. The mixture will resemble a loose batter.
- Tip the batter into the tin and bake for 1hr 15mins until a skewer comes out clean. While the cake is cooling make the icing by combining all of the ingredients and beating until smooth. Turn the cake out of the tin, peel off the grease proof and drizzle over the icing.
- The cake will keep well in an air tight tin for approx 5 days, though it never lasts that long in my house!
Demerara sugar not only balances out the richness of the molasses, the crystals also give a. Beat the cream cheese, butter, orange zest and vanilla extract together until creamy. Beat in the icing sugar until smooth. Spread over the top of the cake. If you ice the gingerbread with the cream cheese icing, you'll need to leave the cake in the fridge.
So that is going to wrap it up with this special food sticky ginger loaf cake with lemon icing recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
