Ginger cake with orange drizzle Recipe

Name: Ginger cake with orange drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 grams butter; 175 grams light muscovado sugar; 3/4 cup golden syrup; 3/4 cup black treacle; 350 grams self raising flour; 3 tsp ground ginger; 300 ml milk; 1 egg; 50 grams crystallised ginger optional; 150 grams icing sugar; 50 ml orange juice

Servings: persons

175 grams butter
175 grams light muscovado sugar
3/4 cup golden syrup
3/4 cup black treacle
350 grams self raising flour
3 tsp ground ginger
300 ml milk
1 egg
50 grams crystallised ginger optional
150 grams icing sugar
50 ml orange juice

1
line a 20 cm square tin with baking parchment.
2
preheat oven 160c
3
melt butter, sugar, syurp and treacle in a pan and leave to cool slightly
4
sieve flour and ground ginger in a mixing bowl.
5
add wet mix to the dry mix and beat until combined
6
add milk and egg and mix.
7
if using crystallised ginger add now
8
pour into tin and place in the oven for about 50 mins or a skewer comes out clean
9
leave to cool for 5 mins while you sieve the icing sugar and mix with orange juice (pure and smooth) prick the cake all over with skewer making sure not to go too deep
10
pour over the cake and spread evenly.
11
leave to cool completely before slicing and serving

1047

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 175 grams butter, 175 grams light muscovado sugar, 3/4 cup golden syrup, 3/4 cup black treacle, and more.

Yes, Ginger cake with orange drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger cake with orange drizzle

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