English High Tea Preserved Ginger Drizzle Cake
Indulge in the delightful flavors of an *English High Tea Preserved Ginger Drizzle Cake*, a moist and aromatic treat perfect for any afternoon tea spread. This quintessentially British loaf combines the warmth of ground ginger with the sweet, zesty kick of preserved stem ginger and its syrupy goodness. Topped with a glossy drizzle of lemon and ginger syrup icing, this cake strikes the perfect balance between spicy and sweet. Easy to prepare in just over an hour, it’s a showstopper for gatherings or a comforting accompaniment to your favorite cup of tea. Whether you're hosting an elegant high tea or simply craving a taste of tradition, this preserved ginger cake is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 175 grams Unsalted butter, softened
- 175 grams Caster sugar
- 3 pieces Eggs, large
- 175 grams Self-raising flour
- 1 teaspoon Ground ginger
- 2 tablespoons Milk
- 3 pieces Preserved stem ginger in syrup, finely chopped
- 2 tablespoons Syrup from preserved ginger jar
- 100 grams Icing sugar, sifted
- 1 tablespoon Lemon juice, freshly squeezed
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 2lb (900g) loaf tin and line it with parchment paper.
In a mixing bowl, cream together the softened butter and caster sugar using an electric hand mixer or wooden spoon until light and fluffy.
Beat the eggs in a small bowl, then gradually add them to the butter mixture, beating well after each addition. If the mixture looks like it’s curdling, add a tablespoon of the flour.
Sift the self-raising flour and ground ginger together into the wet mixture. Gently fold the flour into the batter until fully incorporated.
Add the milk, preserved stem ginger pieces, and 2 tablespoons of ginger syrup to the batter. Mix until evenly distributed.
Spoon the batter into the prepared loaf tin, smoothing the top with the back of a spoon or a spatula.
Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
While the cake bakes, make the drizzle by mixing the sifted icing sugar, 1 tablespoon of lemon juice, and 2 tablespoons of ginger syrup in a small bowl until smooth.
Once the cake is out of the oven, allow it to cool in the tin for about 10 minutes. Then, carefully remove it from the tin and place it on a wire rack.
While the cake is still warm, drizzle the icing evenly over the top. Let the drizzle set before slicing and serving.
Enjoy your preserved ginger drizzle cake with a cup of tea!
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 448.4 g | 163% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 309.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
