Recipe courtesy of Belvoir
Traditional gingerbread with a ginger and orange drizzle
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?
Ingredients
- 175g Unsalted butter
- 175g Light muscovado sugar
- 175g Golden syrup
- 175g Black treacle
- 175g Self-raising flour
- 175g Self raising wholemeal flour
- 4tsp Belvoir Ginger cordial
- 50g Crystallised ginger chopped
- 1 Large egg
- 300ml Milk whole
- 150g Icing sugar
- ½tsp Orange extract
- 1tbsp Belvoir Ginger cordial
- 40ml Water warm
Method
Step 1
Preheat your oven to 160°C/Gas 3 and line a 20cm square baking tin with baking parchment.
Step 2
In a saucepan gently melt the butter, sugar, golden syrup & treacle together, then set aside to cool slightly.
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.
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.
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.
Step 6
Pour this over the cooled cake. Leave for about 30 minutes for the icing to set, then cut into squares and serve.
