Recipe submitted by Flora
225g (8oz) self-raising flour, sieved
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
115g (4oz) Flora Cuisine or Buttery
115g (4oz) dark muscovado sugar
115g (4oz) black treacle
115g (4oz) golden syrup
250ml (9floz) semi-skimmed milk
85g (3oz) stem ginger (in syrup) finely chopped
Ginger glace icing:
100 g (3½oz) icing sugar, sieved
2–3 tbsps ginger syrup
25g (1oz) stem ginger finely chopped
Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin.
Mix the flour, bicarbonate of soda and spices into a mixing bowl.
Melt the Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.
Add the stem ginger to the flour mixture, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.
Pour the batter into the tin and bake for 50 minutes to 1 hour or until a skewer comes out clean.
Leave to cool completely before turning out onto a cooling rack.
Make the icing by blending the sugar with 2–3 tablespoons of ginger syrup to form a runny icing (adding 1–2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger.
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