Ingredients
- 150g (5oz) unsalted butter
- 100g (4oz) dark muscovado sugar
- 100g (4oz) golden caster sugar
- 150ml (¼pt) golden syrup
- 2tbsp treacle
- 175g (6oz) plain flour
- 1tsp baking powder
- ¼tsp bicarbonate of soda
- 1tsp ground cinnamon
- ¼tsp ground ginger
- 3 eggs, beaten
- 150ml (¼pt) whole milk
- 4 balls of stem ginger, finely chopped
- 200g (7oz) icing sugar, sifted
- 1tbsp syrup from the stem ginger jar
- zest and juice 1 lemon
- dried nuts and fruit, to decorate
- you will need
- 25cm (10in), 1.3-litre (2¼pt) Savarin cake tin (ring mould), greased
Method
Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cake, melt the butter, the sugars, golden syrup and treacle in a saucepan over a low heat. Mix well, then set aside to cool.
Sift the flour, baking powder, bicarbonate, cinnamon and ginger into a large bowl. Pour in the eggs, milk and sugar mix, and add the stem ginger; then fold to combine. Spoon into the prepared tin, spreading the mix to all the edges. Tap the tin a couple of times on the worktop, to ensure there are no air pockets. Bake for 30 minutes, then leave to cool for 5 minutes before turning out on to a wire rack.
To make the icing, sift the icing sugar into a bowl then mix in the syrup, and lemon zest and juice. You may need a couple of drops of water to make it the right consistency.
To decorate, drizzle the icing over the cooled cake, and decorate with dried nuts and fruit.
