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Sticky Gingerbread and Orange Cake
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Description
Sweet and spicy. A deliciously moist cake that goes perfectly with afternoon tea.
Ingredients
- 8 ounces, weight Granulated Sugar, Plus 1/4 Cup For Glaze
- 3 Tablespoons Golden Syrup
- 6 ounces, weight Trex
- 4 teaspoons Ground Ginger
- 10 ounces, weight Self Raising Flour
- 2 Eggs
- ¼ pints Full Fat Milk
- 2 Oranges, Zest And Half The Juice
- Icing Sugar, For Dusting
Preparation
1. Preheat the oven to 160ºC (320ºF). Line a tin approximately 9 1/2 x 7 1/2 inches with baking paper.
2. Dissolve 8 ounces sugar, golden syrup and trex fairly gently in a large saucepan.
3. Stir in the ginger and flour (after sieving).
4. Beat the eggs into the milk and then stir into the pan. Stir in the orange zest.
5. Pour the mixture into the tin and bake for 50 minutes.
6. Mix the remaining 1/4 cup granulated sugar with the orange juice. Make small pricks in the cake and drizzle all over the top. Leave to cool.
7. Remove from tin, dust with icing sugar and serve.
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