Traditional gingerbread with a ginger and orange drizzle
- Serves 16
This spongy winter cake will fill you with festive cheer - its seasonal spices are warming and guests are sure to enjoy it as well. Why not pop the kettle on while you're at it?
Recipe courtesy of Belvoir
Ingredients
- Unsalted butter 175g
- Light muscovado sugar 175g
- Golden syrup 175g
- Black treacle 175g
- Self-raising flour 175g
- Self raising wholemeal flour 175g
- Belvoir Ginger cordial 4 tsp
- Crystallised ginger 50g, chopped
- Large egg
- Milk 300ml, whole
For the drizzle
- Icing sugar 150g
- Orange extract ½ tsp
- Belvoir Ginger cordial 1 tbsp
- Water 40ml, warm
Method
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Step 1
Preheat your oven to 160°C/Gas 3 and line a 20cm square baking tin with baking parchment.
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Step 2
In a saucepan gently melt the butter, sugar, golden syrup & treacle together, then set aside to cool slightly.
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Step 3
Sift the flours into a bowl and add the crystallised ginger. Pour in the melted butter sugar mixture and stir until combined. Add the Ginger cordial, eggs and milk and beat together.
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Step 4
Pour the mixture into the prepared tin and level with a spatula. Bake in the oven for 45-50 minutes until springy to the touch and a skewer comes out clean. Leave to cool completely.
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Step 5
For the drizzle; sift the icing sugar into a bowl then add the orange extract and ginger cordial, then mix in enough of the water to make a pourable icing that’s not too runny.
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Step 6
Pour this over the cooled cake. Leave for about 30 minutes for the icing to set, then cut into squares and serve.
