Preserved Ginger Cake with Lemon Icing Glaze
Indulge in the warm, spiced allure of this Preserved Ginger Cake with Lemon Icing Glaze—a perfect balance of rich sweetness and zesty brightness. Infused with the bold flavor of preserved stem ginger and enhanced by a touch of ginger syrup, this moist and tender cake is a true celebration of ginger's versatility. The dark muscovado sugar and golden syrup create a deep, caramel-like base, while the vibrant lemon icing glaze draped over the top adds a refreshing tang that cuts through the spice beautifully. With just 20 minutes of prep time and a straightforward mix-and-bake method, this dessert is accessible for bakers of all skill levels. Ideal for afternoon tea, festive gatherings, or anytime you want to impress with a unique treat, this ginger cake is as visually stunning as it is delicious. Perfectly portioned to serve 8, it's a delightful blend of cozy and refreshing flavors that will keep everyone coming back for more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams unsalted butter
- 180 grams dark muscovado sugar
- 100 grams golden syrup
- 2 large eggs
- 100 milliliters whole milk
- 225 grams self-raising flour
- 2 teaspoons ground ginger
- 75 grams preserved stem ginger
- 2 tablespoons ginger syrup (from the preserved ginger jar)
- 150 grams powdered sugar
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 160°C (320°F) for a fan oven or 180°C (350°F) for a conventional oven. Grease a 20cm (8-inch) round cake tin and line the base with parchment paper.
In a medium saucepan, melt the unsalted butter, dark muscovado sugar, and golden syrup over low heat. Stir occasionally until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
In a separate bowl, beat the eggs and milk together. Gradually add this to the cooled butter and sugar mixture, stirring constantly to prevent curdling.
Sift the self-raising flour and ground ginger into a large mixing bowl. Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined (do not overmix).
Chop the preserved stem ginger finely and fold it into the batter along with the ginger syrup from the jar. Pour the batter into the prepared cake tin and level the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the lemon icing glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Once the cake is completely cool, drizzle the lemon icing glaze over the top, allowing it to drip down the sides for a decorative finish.
Let the glaze set for 10-15 minutes, then slice and serve. Enjoy!
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 656.8 g | 239% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 475.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 428 mg | 33% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2494 mg | 53% | |
*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.
