Ingredients
The following ingredients have 4 Servings
- 450 g (3 + ¾ cups) plain (all-purpose) flour sifted
- 1 ¼ tsp baking powder
- 1 ¼ tsp bicarbonate of soda ((baking soda))
- 4 ½ tsp ground ginger
- 2 tsp mixed spice ((pumpkin spice))
- 160 g (¾ cup) caster (superfine) sugar
- ½ tsp salt
- 160 ml (⅔ cup) sunflower oil (or another neutral oil)
- 200 g (7oz) golden syrup
- 200 g (7oz) treacle (molasses)
- 360 ml (1 ½ cups) boiling water
- 75 g icing (powdered) sugar (sifted)
- juice of ½ a lemon
Instruction
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23x33cm / 9x13inch rectangular cake tin and line with a strip of baking parchment.
- Whisk together the sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt in a large bowl.
- Add the golden syrup, treacle, sunflower oil and boiling water to the bowl and whisk until no lumps of flour remain.
- Pour the batter into the prepared tin and bake for about 25 -35 minutes, until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 20-30 minutes then carefully flip the cake out onto a wire rack and leave to cool completely.
- To make the lemon glaze, place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to reach a drizzling consistency. Drizzle the glaze over the cake, cut into squares and serve.
