Preserved Ginger Cake With Lemon Icing Glaze

Ingredients

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

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 ...

View full recipe at SpringPad

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