Gingerbread with orange drizzle - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the gingerbread
- 175 g Butter (unsalted)
- 175 g Unrefined light muscovado sugar
- 175 g Golden syrup
- 175 g Black treacle
- 175 g Self-raising white flour
- 175 g Self-raising wholemeal flour
- 3 tsp Ginger (ground)
- 50 g Crystallised ginger
- 1 Egg(s) (free range) large
- 300 ml Milk (whole)
For the orange drizzle
- 150 g Icing sugar
- ½ tsp Orange extract
- 50 ml Warm water
- 1 Orange zest grated
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1
Preheat your oven to 160°C (gas mark 3) and line a 20cm square baking tin with baking parchment.
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2
Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.
For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined light muscovado sugar
- 175g Golden syrup
- 175g Black treacle
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3
In a large bowl sift together the flour and ground ginger and add the crystallised ginger. Pour in the melted butter mixture and stir until evenly mixed.
For this step you'll need:
- 175g Self-raising white flour
- 175g Self-raising wholemeal flour
- 3tsp Ginger (ground)
- 50g Crystallised ginger
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4
Next add the eggs and milk and beat together.
For this step you'll need:
- 1 Egg(s) (free range) large
- 300ml Milk (whole)
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5
Pour the mixture into the tin making sure it is level, then place in the oven for 50 minutes or until a skewer comes clean out of the centre of the cake. Set aside to cool then turn onto a wire rack to cool completely.
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6
To make the drizzle icing, sift the icing sugar into a bowl then add the orange extract and enough water to make a smooth, pourable icing that’s not too runny. Pour this over the cooled cake. Then finish with some grated orange zest.
For this step you'll need:
- 150g Icing sugar
- ½tsp Orange extract
- 50ml Warm water
- 1 Orange zest grated
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7
Set aside for the icing to set then cut into squares and serve.