Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Grease a 900g loaf tin (approximately 19 x 9 x 6cm) with vegetable oil and line it with a long strip of baking parchment.

Step 2: In a large bowl, combine the self-raising flour, dark muscovado sugar, baking powder, and ground ginger. Stir well to mix the dry ingredients evenly.

Step 3: Add the vegetable oil, treacle, grated stem ginger, and 170ml cold water to the dry ingredients. Beat everything together with a wooden spoon until the batter is smooth and well combined.

Step 4: Pour the cake mixture into the prepared loaf tin and smooth the top. Bake in the center of the oven for 45-50 minutes, or until a skewer inserted into the middle comes out clean.

Step 5: Allow the cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.

Step 6: To make the icing, sift the icing sugar into a bowl. Add the ginger syrup and gradually mix in enough lemon juice to create a thick, pourable icing that coats the back of a spoon.

Step 7: Place the cooled cake on a plate or stand, remove the baking parchment, and drizzle the icing over the top. Immediately scatter the sliced crystallised ginger pieces over the icing.

Step 8: Cut the cake into thick slices and serve.

Tips & Variations

Use fresh grated ginger for a sharper ginger flavor instead of stem ginger if preferred.

For extra moistness, try adding a splash of non-dairy milk to the batter.

Swap muscovado sugar for dark brown sugar for a similarly rich taste.

If you don’t have treacle, molasses can be used as a substitute.

For a spicier loaf, increase the ground ginger to 2 tablespoons.

Storage

Store the ginger loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Before serving chilled cake, you may want to warm slices slightly in the microwave for 10-15 seconds. The icing is best enjoyed fresh but will keep covered in the fridge for a couple of days.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the self-raising flour with a gluten-free self-raising blend. Be sure to check that your baking powder is gluten-free as well.

How do I know when the cake is done baking?

Insert a skewer or toothpick into the center of the cake; if it comes out clean or with only a few moist crumbs, the cake is ready. If batter sticks to the skewer, bake for a few more minutes and test again.