Ginger cake with orange icing

Ginger cake with orange icing

Deliciously sticky, with a warming, spicy kick and tangy icing, this gluten-free ginger cake will be a hit with the whole family.

By , 21 September 2015
Ginger cake with orange icing
  • Ready in: 75 mins
  • Serves: 16
  • Price: 24p per serving
Nutritional Info
Each 83g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1093KJ 261KCAL
of your reference intake.
Typical energy values per 100g: 1317kJ/314kcal.
  • 250g Chosen by you Free from Gluten Self-Raising Flour Blend
  • 1 tsp Dr Oetker Bicarbonate of Soda
  • 1 tbsp ground ginger
  • 125g Asda British Salted Butter, cubed
  • 150g Billington's Natural Dark Muscovado Sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 75g drained Opies Stem Ginger in Syrup, finely grated
  • 250ml Asda Fresh Whole Milk
  • 100g Lyle's Black Treacle
  • 125g Lyle's Golden Syrup
  • 1 large egg
  • 150g Whitworths Icing Sugar
  • 1/2 tsp Extra Special Valencian Orange Extract
  • 1 orange, zest of
  • 1 piece Opies Stem Ginger in Syrup
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 20cm square cake tin with baking paper.

  • Put the flour, bicarbonate of soda, ground ginger, butter, dark sugar and spices into a bowl. Rub in the butter until it resembles breadcrumbs, then mix in the grated stem ginger.

  • Put the milk, black treacle and golden syrup in a pan. Heat until almost simmering. Pour over the flour mixture, add the egg and beat until smooth.

  • Put in the tin and bake for 1 hour. Cool on a wire rack.

  • Sift the icing sugar into a bowl and add the orange extract and zest. Add a little cold water to make a smooth icing. Drizzle over the cake and top with the chopped stem ginger.