British Ginger and Lemon Biscuit Cake

Shopping list

• 225 g Self-raising flour

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• 2 tsp Ground ginger

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• 1 tsp Ground cinnamon

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• 0.5 tsp Bicarbonate of soda

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• 150 g Soft light brown sugar

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• 100 g Golden syrup

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• 50 g Black treacle

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• 100 ml Vegetable oil

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• 150 ml Unsweetened oat milk — or other plant milk

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• 2 piece Large eggs

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• 80 g Ginger biscuits (crushed)

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• 100 g Icing sugar — for drizzle

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• 2 tbsp Lemon juice

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Step by step

1. 1

   Preheat your oven to 160°C (140°C fan). Grease and line a 20 cm square cake tin.

2. 2

   In a large mixing bowl, sift together the self-raising flour, ground ginger, cinnamon and bicarbonate of soda.

3. 3

   In a saucepan over low heat, gently warm the light brown sugar, golden syrup, black treacle and vegetable oil until the sugar dissolves. Do not boil. Remove from the heat and allow to cool for 5 minutes.

4. 4

   Whisk in the oat milk and eggs until smooth.

5. 5

   Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the crushed ginger biscuits.

6. 6

   Pour the batter into the prepared tin and bake for 45– 50 minutes until a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then turn out onto a wire rack.

8. 8

   For the lemon drizzle, whisk together the icing sugar and lemon juice until smooth. Drizzle over the cooled cake.

9. 9

   Allow the icing to set for 15 minutes before slicing.