why make this recipe
Ginger Treacle Cake is a warm and comforting dessert that offers a delightful combination of flavors. The rich taste of black treacle and golden syrup, paired with the zing of fresh ginger, makes this cake a perfect treat for any occasion. It’s great for sharing with family and friends or enjoying a quiet moment with a cup of tea. This cake is simple to make and is sure to bring smiles to everyone’s faces with its sweet, spicy aroma.
how to make Ginger Treacle Cake
Ingredients:
- 150 grams unsalted butter
- 125 grams dark muscovado sugar
- 200 grams golden syrup
- 200 grams black treacle
- 2 teaspoons fresh ginger (finely grated)
- 1 teaspoon ground cinnamon
- 250 millilitres milk
- 2 large eggs (beaten to mix)
- 1 teaspoon bicarbonate of soda (dissolved in 2 tablespoons warm water)
- 300 grams plain flour
- 1 tablespoon lemon juice
- 175 grams icing sugar (sieved)
- 1 tablespoon warm water
Directions:
- Preheat the oven to 160C (320F). Grease and line a cake tin.
- In a pan, melt the butter, sugars, golden syrup, and black treacle together over low heat.
- Stir in the grated ginger and ground cinnamon. Remove from heat and let it cool slightly.
- In a bowl, combine the milk, beaten eggs, and the bicarbonate of soda dissolved in warm water.
- Add the cooled treacle mixture to the bowl and stir until everything is well combined.
- Gradually add the flour, mixing until just combined.
- Pour the batter into the prepared cake tin and bake for about 45-50 minutes or until a skewer inserted comes out clean.
- For the icing, mix lemon juice, sieved icing sugar, and warm water until smooth.
- Once the cake is cool, drizzle the icing over the top.
how to serve Ginger Treacle Cake
Ginger Treacle Cake is best served warm or at room temperature. You can enjoy it plain or with a dollop of cream or a scoop of ice cream. This adds a nice touch and balances the rich flavors of the cake. A cup of tea or coffee pairs perfectly with this delicious treat.
how to store Ginger Treacle Cake
To store Ginger Treacle Cake, let it cool completely, then wrap it in plastic wrap or keep it in an airtight container. It can be kept at room temperature for 3-4 days. If you want it to last longer, you can refrigerate it for up to a week, but note that it may get a bit firmer. You can also freeze the cake for up to three months; just make sure to wrap it well.
tips to make Ginger Treacle Cake
- Use fresh ginger for a stronger flavor, but if you don’t have it, ground ginger can be a good substitute.
- Be careful not to overmix the batter; mix just until the flour is combined to keep the cake tender.
- Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This helps avoid breaking.
variation
For a twist, you can add chopped nuts like walnuts or pecans for added texture. You could also experiment by adding dried fruits such as raisins or sultanas for a fruitier flavor.
FAQs
1. Can I substitute the black treacle?
Yes, if you can’t find black treacle, you can use molasses as a substitute, but the flavor may slightly change.
2. Is this cake suitable for freezing?
Yes, Ginger Treacle Cake freezes well. Wrap it properly in plastic wrap or foil, and it can last in the freezer for up to three months.
3. How can I make the cake spicier?
You can increase the amount of fresh ginger or add extra ground ginger and cinnamon to achieve a spicier flavor. Adjust to your taste preference!
Ginger Treacle Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm and comforting dessert combining the rich flavors of black treacle and golden syrup with fresh ginger.
Ingredients
- 150 grams unsalted butter
- 125 grams dark muscovado sugar
- 200 grams golden syrup
- 200 grams black treacle
- 2 teaspoons fresh ginger (finely grated)
- 1 teaspoon ground cinnamon
- 250 millilitres milk
- 2 large eggs (beaten to mix)
- 1 teaspoon bicarbonate of soda (dissolved in 2 tablespoons warm water)
- 300 grams plain flour
- 1 tablespoon lemon juice
- 175 grams icing sugar (sieved)
- 1 tablespoon warm water
Instructions
- Preheat the oven to 160C (320F). Grease and line a cake tin.
- Melt the butter, sugars, golden syrup, and black treacle together in a pan over low heat.
- Stir in the grated ginger and ground cinnamon. Let it cool slightly.
- In a bowl, combine the milk, beaten eggs, and the bicarbonate of soda dissolved in warm water.
- Add the cooled treacle mixture to the bowl and stir until well combined.
- Gradually add the flour, mixing until just combined.
- Pour the batter into the prepared cake tin and bake for about 45-50 minutes or until a skewer comes out clean.
- For the icing, mix lemon juice, sieved icing sugar, and warm water until smooth.
- Once the cake is cool, drizzle the icing over the top.
Notes
Serve warm or at room temperature. Pairs well with cream or ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Ginger Cake, Treacle Cake, Dessert, British Cake, Comfort Food
