Sticky Ginger & Orange Cake

Sticky Ginger and Orange Cake


If possible store the cake for 2 days, before icing and wrapped in baking paper/parchment and foil. This allows the cake to mature and become moist and sticky, says Mary.


I say: It's not the most attractive cake of the bunch but it is scrumptious.



What do we need:

100 gr golden syrup
100 gr black treacle
250 ml water

100 gr softened butter
100 gr caster sugar
grated rind of 1 orange
1 large egg, beaten
275 gr plain flower
1 and 1/2 level teaspoons bicarbonate of soda

1 level teaspoon ground cinnamon
1 level teaspoon ground ginger


For the icing:

100 gr icing sugar
juice of 1 orange




                                                           "Enjoy"