Preserved Ginger Cake With Lemon Icing Glaze

Ingredients

• preserved ginger in syrup
• 2 pieces
• preserved ginger in syrup
• 2 pieces
• icing sugar
• unrefined golden
• 8 ounces
• + 46 more ingredients
• • icing sugar
  • unrefined golden
  • 8 ounces
  • lemon, juice of
  • 1
  • lemon, juice of
  • 1
  • milk
  • 2 tablespoons
  • milk
  • 2 tablespoons
  • ground almonds
  • 1 tablespoon
  • ground almonds
  • 1 tablespoon
  • self-raising flour
  • 8 ounces
  • self-raising flour
  • 8 ounces
  • molasses
  • 1 tablespoon
  • molasses
  • 1 tablespoon
  • eggs, at room temperature
  • 3 large
  • eggs, at room temperature
  • 3 large
  • golden caster sugar
  • 6 ounces
  • golden caster sugar
  • 6 ounces
  • butter, for greasing
  • butter, at room temperature, plus
  • 6 ounces
  • butter, at room temperature, plus
  • 6 ounces
  • fresh gingerroot
  • grated
  • 1 teaspoon
  • fresh gingerroot
  • grated
  • 1 teaspoon
  • ground ginger
  • 1 teaspoon
  • ground ginger
  • 1 teaspoon

1 First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly. 2 The paper should come up 1 inch (2. 5 cm) above the edge. 3 Preheat oven to 325*F. 4 To make the cake, take a large mixing bowl and ...

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