Ginger cake with orange icing

Name: Ginger cake with orange icing | Asda Good Living
Total time: 1 h 15 min
Yield: 16
Cuisine: American
Ingredients: 250g Chosen by you Free from Gluten Self-Raising Flour Blend; 1 tsp Dr Oetker Bicarbonate of Soda; 1 tbsp ground ginger; 125g Asda British Salted Butter, cubed; 150g Billington's Natural Dark Muscovado Sugar; 1 tsp ground cinnamon; 1 tsp ground mixed spice; 75g drained Opies Stem Ginger in Syrup, finely grated; 250ml Asda Fresh Whole Milk; 100g Lyle's Black Treacle; 125g Lyle's Golden Syrup; 1 large egg; 150g Whitworths Icing Sugar; 1/2 tsp Extra Special Valencian Orange Extract; 1 orange, zest of; 1 piece Opies Stem Ginger in Syrup

Deliciously sticky, with a warming, spicy kick and tangy icing, this gluten-free ginger cake will be a hit with the whole family

By Asda Good Living,21st September 2015

(5 votes)

Cook: 1 Hour 15 Mins

Serves: 16

Price: 24p per serving

Nutritional Information

Each 83g serving contains

Energy
1092kj
261kcal

13%

Fat
7.7g

Med
11%

Saturates
4.6g

Med
23%

Sugars
33.2g

High
37%

Salt
0.58g

Med
10%

of your reference intake.
Typical energy values per 100g:
1316kj/315kcal

Ingredients

250g Chosen by you Free from Gluten Self-Raising Flour Blend

1 tsp Dr Oetker Bicarbonate of Soda

1 tbsp ground ginger

125g Asda British Salted Butter, cubed

150g Billington's Natural Dark Muscovado Sugar

1 tsp ground cinnamon

1 tsp ground mixed spice

75g drained Opies Stem Ginger in Syrup, finely grated

250ml Asda Fresh Whole Milk

100g Lyle's Black Treacle

125g Lyle's Golden Syrup

1 large egg

150g Whitworths Icing Sugar

1/2 tsp Extra Special Valencian Orange Extract

1 orange, zest of

1 piece Opies Stem Ginger in Syrup

Method

Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 20cm square cake tin with baking paper.

Put the flour, bicarbonate of soda, ground ginger, butter, dark sugar and spices into a bowl. Rub in the butter until it resembles breadcrumbs, then mix in the grated stem ginger.

Put the milk, black treacle and golden syrup in a pan. Heat until almost simmering. Pour over the flour mixture, add the egg and beat until smooth.

Put in the tin and bake for 1 hour. Cool on a wire rack.

Sift the icing sugar into a bowl and add the orange extract and zest. Add a little cold water to make a smooth icing. Drizzle over the cake and top with the chopped stem ginger.