Easter Ginger Cake
Total Time: 1h
150g dark muscovado sugar
1 tsp baking powder
100ml vegetable oil, plus extra for greasing the tin
275g self-raising flour
1 tbsp ground ginger
50g black treacle
50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup (for the icing)
For the Icing (optional)
150g icing sugar
1⁄2 lemon, juiced
4 crystallised stem ginger pieces, sliced
Method 1. Heat the oven to 200C/180C fan/gas 6. Grease a 900g loaf tin, lined with a long strip of baking paper.
2. Mix the dry ingredients, flour, muscovado sugar, baking powder and ground ginger together in a large bowl.
3. Add in the oil, treacle, grated stem ginger and 170ml cold water, and mix until smooth.
4. Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins (until a skewer inserted into the middle comes out clean). Leave to cool in the tin for 5 mins, then transfer to a rack to cool fully.
5. For the icing, sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger.