British Sticky Ginger Cake with Lemon Icing

Shopping list

• 250 g gluten-free plain flour blend

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• 0.5 tsp xanthan gum — if not in flour blend

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• 1.5 tsp gluten-free baking powder

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• 0.5 tsp bicarbonate of soda

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• 2 tsp ground ginger

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• 1 tsp ground cinnamon

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• 150 g soft dark brown sugar

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• 100 g unsalted butter

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• 150 g black treacle

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• 100 g golden syrup

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• 150 ml whole milk

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• 2 piece eggs — beaten

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• 150 g icing sugar

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• 2 tbsp lemon juice

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Step by step

1. 1

   Preheat the oven to 170°C (150°C fan). Grease and line a 20 cm square cake tin with baking parchment.

2. 2

   In a large bowl, whisk together the flour, xanthan gum (if needed), baking powder, bicarbonate of soda, ginger and cinnamon.

3. 3

   In a medium saucepan over low heat, melt the butter, sugar, treacle and golden syrup together, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.

4. 4

   Stir the milk and beaten eggs into the treacle mixture until combined.

5. 5

   Pour the wet ingredients into the dry and fold gently until smooth and no flour streaks remain.

6. 6

   Pour the batter into the prepared tin and bake for 45– 50 minutes, until a skewer inserted in the centre comes out clean. The top should be firm and slightly cracked.

7. 7

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

8. 8

   For the icing, sift the icing sugar into a bowl and whisk in the lemon juice until smooth and pourable. Drizzle over the cooled cake and let set before slicing.