Get set for autumn with this iced and spiced ginger loaf cake. It's an actual deal with, whether or not you’re vegan or not
- Preparation and cooking time
- Prep:15 minutes
- Cook dinner:45 minutes – 50 minutes
- Straightforward
- Serves 8 – 10
- Freezable
- Dairy-free
- Egg-free
- Vegan
- Vegetarian
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Components
- 100ml vegetable oil, plus further for the tin
- 275g self-raising flour
- 150g darkish muscovado sugar
- 1 tsp baking powder
- 1 tbsp floor ginger
- 50g treacle
- 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
- 150g icing sugar
- ½ lemon, juiced
- 4 crystallised stem ginger items, sliced
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Technique
- STEP 1
Warmth the oven to 200C/180C fan/gasoline 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a protracted strip of baking parchment. Combine the flour, muscovado sugar, baking powder and floor ginger collectively in a big bowl. Tip within the oil, treacle, grated stem ginger and 170ml chilly water, then beat collectively till clean utilizing a wood spoon.
- STEP 2
Pour the cake combination into the ready tin and bake within the centre of the oven for 45-50 minutes till a skewer inserted into the center comes out clear. Depart to chill within the tin for five minutes, then switch to a wire rack to chill absolutely.
- STEP 3
Sieve the icing sugar right into a bowl, add the ginger syrup and blend in simply sufficient lemon juice to make a thick, pourable icing that may coat the again of a spoon. Put the cake on a plate or stand, take away the parchment and drizzle over the icing. Instantly scatter over the stem ginger. Minimize the cake into thick slices to serve.