This delicious Nigella ginger cake is a simple and comforting treat, perfect for cozy afternoons. It’s quick to make with pantry staples like golden syrup, warm spices, and a hint of lemony icing for a zesty twist. The moist texture and rich ginger flavor make it a crowd-pleaser every time!
Ingredients Needed:
- 125g (1/2 cup) butter
- 1 cup (340g) golden syrup
- 1 1/2 cups (190g) plain flour
- 1 cup (130g) self-raising flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon mixed spice
- Pinch of salt
- 1 cup (200g) sugar
- 2 large eggs, lightly beaten
- 1 cup (240ml) milk
How To Make Ginger Cake With Lemon Icing Recipe?
- Prepare the Oven and Cake Tin: Preheat the oven to 170°C (340°F). Grease and line a deep 20 cm (8-inch) square cake tin with baking paper.
- Melt the Butter and Syrup: In a small saucepan, combine the butter and golden syrup. Heat over low-medium heat, stirring until the mixture is melted and smooth.
- Combine Dry Ingredients: In a large mixing bowl, sift together the plain flour, self-raising flour, bicarbonate of soda, ground cinnamon, ground ginger, mixed spice, and a pinch of salt. Add the sugar and mix with a wooden spoon until combined.
- Add Wet Ingredients: Pour in the lightly beaten eggs and milk, stirring until just combined.
- Mix in the Butter Mixture: Pour the melted butter and syrup mixture into the bowl with the dry ingredients. Stir thoroughly until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared cake tin. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Add Lemon Icing: Once the cake is completely cool, ice with lemon icing and decorate with fresh lemon slices if desired.
Recipe Tips:
- Use Fresh Spices for Best Flavor: Ground ginger and cinnamon lose potency over time. For a bold, spicy flavor, use fresh spices or replace older ones if they’ve been in the cupboard too long.
- Warm the Syrup Before Measuring: Golden syrup can be sticky and hard to pour. Warm it slightly in the microwave or place the bottle in hot water. This makes measuring and mixing easier.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, stir until just blended. Overmixing can make the cake dense instead of soft and fluffy.
- Test for Doneness Properly: Insert a skewer into the cake’s center to check if it’s done. It should come out clean or with just a few moist crumbs. Avoid removing the cake too early to ensure a firm, stable texture.
- Let the Cake Cool Completely Before Icing: Icing a warm cake can make the icing melt and become runny. Wait until the cake is completely cool for a smooth, beautiful finish.
How To Store Leftovers?
- Refrigerate: Let the ginger cake cool to room temperature first. Then, store it in an airtight container in the fridge for up to 5 days.
- Freeze: Cool the ginger cake completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 3 months in the freezer. Thaw in the fridge overnight before serving.
Nutrition Facts:
Serving Size: 1 slice (1/12 of the cake)
- Calories: 124 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 186mg
- Potassium: 97mg
- Total Carbohydrates: 21g
- Dietary Fiber: 0.5g
- Sugars: 13g
- Protein: 1g
Try More Nigella Lawson Recipes:
Nigella Ginger Cake With Lemon Icing Recipe
Description
This delicious Nigella ginger cake is a simple and comforting treat, perfect for cozy afternoons. It’s quick to make with pantry staples like golden syrup, warm spices, and a hint of lemony icing for a zesty twist. The moist texture and rich ginger flavor make it a crowd-pleaser every time!
Ingredients
Instructions
- Prepare the Oven and Cake Tin: Preheat the oven to 170°C (340°F). Grease and line a deep 20 cm (8-inch) square cake tin with baking paper.
- Melt the Butter and Syrup: In a small saucepan, combine the butter and golden syrup. Heat over low-medium heat, stirring until the mixture is melted and smooth.
- Combine Dry Ingredients: In a large mixing bowl, sift together the plain flour, self-raising flour, bicarbonate of soda, ground cinnamon, ground ginger, mixed spice, and a pinch of salt. Add the sugar and mix with a wooden spoon until combined.
- Add Wet Ingredients: Pour in the lightly beaten eggs and milk, stirring until just combined.
- Mix in the Butter Mixture: Pour the melted butter and syrup mixture into the bowl with the dry ingredients. Stir thoroughly until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared cake tin. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Add Lemon Icing: Once the cake is completely cool, ice with lemon icing and decorate with fresh lemon slices if desired.
Notes
- Use Fresh Spices for Best Flavor: Ground ginger and cinnamon lose potency over time. For a bold, spicy flavor, use fresh spices or replace older ones if they’ve been in the cupboard too long.
- Warm the Syrup Before Measuring: Golden syrup can be sticky and hard to pour. Warm it slightly in the microwave or place the bottle in hot water. This makes measuring and mixing easier.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, stir until just blended. Overmixing can make the cake dense instead of soft and fluffy.
- Test for Doneness Properly: Insert a skewer into the cake’s center to check if it’s done. It should come out clean or with just a few moist crumbs. Avoid removing the cake too early to ensure a firm, stable texture.
- Let the Cake Cool Completely Before Icing: Icing a warm cake can make the icing melt and become runny. Wait until the cake is completely cool for a smooth, beautiful finish.