Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sticky ginger loaf cake with lemon icing. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Sticky Ginger Loaf Cake with Lemon Icing is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sticky Ginger Loaf Cake with Lemon Icing is something that I’ve loved my entire life. They are nice and they look fantastic.
Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Make a small well in the centre and add the lemon juice. Use a spoon to mix into a thick, smooth icing, adding a little just-boiled water if needed.
To begin with this particular recipe, we must first prepare a few components. You can have sticky ginger loaf cake with lemon icing using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sticky Ginger Loaf Cake with Lemon Icing:
- Take 200 g self raising flour
- Prepare 1 tsp baking powder
- Prepare 1 tsp ground ginger
- Make ready 1 tsp mixed spice
- Prepare 100 g slightly salted butter
- Prepare 80 g stem ginger grated
- Make ready 100 g unrefined muscovado sugar
- Make ready 100 g black treacle
- Get 100 g golden syrup
- Get 225 ml milk
- Prepare 1 egg beaten
- Make ready For the icing
- Prepare 50 g icing sugar
- Make ready Grated zest ½ lemon
- Make ready Juice of ½ lemon
To make the icing, beat together the ginger syrup, cream cheese, cream and icing sugar, until thick enough to hold its shape. Mix the icing sugar with enough lemon juice to make a thick pouring consistency. Once the cake is cool, drizzle over the icing to finish the sticky gingerbread loaf. Gingerbread Loaf with Lemon Icing A light, moist and tender gingerbread loaf with chucks of candied ginger topped with a lemon glaze!
Instructions to make Sticky Ginger Loaf Cake with Lemon Icing:
- Butter a 1lb loaf tin and line with grease proof paper. Heat the oven to 180C/ 160C fan/ Gas 4. In a large bowl combine the flour, baking powder and spices, add the butter and rub together until it resembles bread crumbs then stir in the grated ginger.
- In a saucepan heat the sugar, treacle, syrup and milk until it’s simmering and the sugar has dissolved. Pour the syrup mixture into the flour and stir until everything is well combined then stir in the egg. The mixture will resemble a loose batter.
- Tip the batter into the tin and bake for 1hr 15mins until a skewer comes out clean. While the cake is cooling make the icing by combining all of the ingredients and beating until smooth. Turn the cake out of the tin, peel off the grease proof and drizzle over the icing.
- The cake will keep well in an air tight tin for approx 5 days, though it never lasts that long in my house!
Once the cake is cool, drizzle over the icing to finish the sticky gingerbread loaf. Gingerbread Loaf with Lemon Icing A light, moist and tender gingerbread loaf with chucks of candied ginger topped with a lemon glaze! Remove from the tin and cool, still in the paper, on a wire rack. You can leave your lemon loaf as is or decorate with lemon slices, lemon zest or edible flowers. If you want to add a simple glaze, mix icing sugar and lemon juice until you have a thick but pourable glaze.
So that’s going to wrap this up for this exceptional food sticky ginger loaf cake with lemon icing recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
