Ginger cake

I wanted to try and recreate the Jamaica ginger cake with less sugar and better ingredients. I was very impressed with how this turned out. Sometimes I think it’s a fluke I’ll never be able to replicate. It was a really light sponge and the flavour was so delicious, I also loved the tartness of the lemon drizzle on top. A great cake for any occasion.

Prep time 10mins

Cooking time 25-30mins

Ingredients

2 cups of plain flour

1 cup of ground almonds

2 tsp baking powder

5 tsp ground ginger

2 tsp all spice

1/2 cup of unrefined sugar (I use billingtons)

150ml sunflower oil

1 cup golden syrup or maple

3/4 cup of treacle

250ml boiling water

For the icing

Icing sugar and lemon juice mixed together

Method

1. Pre heat the oven to 180 degrees fan and prepare tin. I used a square cake tin.

2. Combine all the dry ingredients

3. Combine all the wet ingredients

4. Mix together the wet and dry ingredients and bake in the oven. Check at 25 with a skewer. If it comes out clean, it's done.

5. Leave to cool completely, then make the icing but adding lemon juice to Icing sugar to form a runny paste and drizzle over the top.