I love the warmth ginger gives to a cake and this recipe is amazing with the combination of fresh and ground ginger and sticky black treacle. If you are not so mad on ginger as I am, omit the ground ginger or reduce to a teaspoon.
- 225g butter
- 170g soft brown sugar
- 3 tbsp black treacle
- 150ml milk
- 2 eggs
- 280g self-raising flour
- 4 pieces stem ginger, drained from the syrup
- 1 tbsp ground ginger
For the topping:
- 50g butter
- 1 tbsp ginger syrup
- boiling water
- 320g icing sugar, sifted
- Place the butter, sugar and treacle in a pan and melt together on the simmer plate. Remove and allow to cool.
- Stir in the milk. Pour mixture from the pan into a mixing bowl. Beat the eggs and add to the butter mixture along with the flour, stem and ground ginger. Mix well.
- Pour into a small roasting tin lined with greaseproof or baco-glide and level the top.
- Bake in the Everhot top oven at 190ºC on the centre shelf. Bake for about 30-35 minutes until firm to the touch. Remove from the oven and allow to cool in the tin for one hour. Turn out on to a wire rack to cool.
- For the topping; Place ingredients in a mixing bowl and beat well. You can use an electric mixer for speed.
- Spread on the cooled cake and decorate with chopped ginger.