This is not a marble. This is ginger cake. Spongey. Spritely. Warm. Comforting. Dark and light. Ginger cake with a light lemon drizzle icing. The best cake to eat in January.
You will need:
8oz (225g) self-raising flour
1 ½ teaspoons ground ginger
2 teaspoons cinnamon
4 oz (100g) soft brown sugar
4oz (100g) butter
4oz (100g) golden syrup (or 4 heaped tablespoons)
4oz (100g) treacle (or, same, 4 heaped tablespoons)
1 free range egg, beaten
¼ pint of whole milk
Lemon drizzle icing:
Juice of half a lemon
A few tablespoons of icing sugar
Grated lemon zest
Preheat the oven to 170C. Melt the butter in a medium sized saucepan on a low heat.
Add the golden syrup, sugar and treacle and stir until it’s all incorporated.
Remove the dark treacly mix from the heat and allow to cool for a bit on the side (this should take about 15-20 mins). Meanwhile, grease out your cake tin with a little butter and measure out the dry ingredients.
Sift the flour, cinnamon and ginger into a large glass bowl.
Check the treacle mix has cooled before pouring over the dry ingredients. Whisk very slowly and gently together. Add the beaten egg and the milk and whisk again.
Pour into your prepared cake tin (I use these cake tin liners which mean you don’t have to grease out a cake tin – they are amazing! Like giant cupcake cases.)
It will be quite a liquidy mixture but don’t worry! Pop it into the oven and cook for about 35 minutes until it’s a nice, deep golden brown on top and a cake skewer (or a sharp knife) comes out clean when you put it into the middle.
Allow the cake to cool completely before you do the icing.
Juice half a lemon into a bowl and sift in the icing sugar, a couple of tablespoons at a time, until it’s a nice, smooth – runny paste, enough when you pick it up with a tablespoon it looks like it will drizzle nicely over the cake. Pour over the ginger cake.
Grate the lemon into a small bowl and sprinkle the lemon zest over the top.
This is an adapted recipe from the Mary Berry AGA Recipe book.