This is a wonderfully tangy citrus creation that’s also rich and gooey. The ginger gives it an extra flavour dimension. Be warned though, it’s not a cake to eat while wearing white gloves. Sticky fingers are almost guaranteed.
Time: 60 – 70 minutes + cooling
Serves: Makes 18 – 20 pieces
Difficulty: Quite easy
Credit: Based on a recipe by Martha Collison from her excellent book “Crave”.
- For the cake
- 200g butter, plus extra for greasing (or use spray oil)
- 250g soft dark brown sugar
- 50g treacle
- 100g golden syrup
- 100ml milk (at room temperature)
- 2 eggs (as above)
- grated zest of a lime
- grated zest of half a large orange
- 250g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger For the drizzle
- juice of 1 lime + zest
- same amount of orange juice
- remaining half orange zest
- 100g demerara sugar
- upto 30g crystallised ginger, cut into small pieces
- Preheat oven to 180C/Fan 160C/Gas 4. Grease and line a 20cm square cake tin, leaving the paper above the edges to help remove the cake later. Lightly dust the inside with flour.
- Put the butter, sugar, treacle and golden syrup in a large saucepan over a medium heat and stir continuously until the butter has melted and the sugar has completely dissolved.
- Remove from the heat and pour in the milk. Whisk until combined. When cool, add the eggs, one at a time, beating as you do so. Stir in the orange and lime zests.
- In a different bowl, mix together the flour, bicarb and ground ginger. Sift these dry ingredients into the wet mixture and beat thoroughly until combined.
- Pour the mixture into the prepared tin and bake for 35 – 45 minutes, or until a skewer inserted into the middle comes out clean.* see tips below
- Meanwhile make the drizzle. In a small saucepan, mix together the lime and orange juices and the demerara sugar. Gently heat these, stirring all the time, until the sugar has fully dissolved.
- Shortly after taking the cake out of the oven, stab it all over with a cocktail stick or similar small-pointed tool, then brush or pour the drizzle over the still warm cake. Don’t forget the edges.
- Leave to cool in the tin then remove using the overhanging baking paper. Cut into pieces. 3 x 8 might be the best option.
- Decorate with the remaining two zests and crystallised ginger pieces. (Alternatively, wait until the cake is about to be served and dust with icing sugar before adding the zest and ginger pieces.)
* Tips Place a baking tray on the bottom shelf of your oven in case the mixture overflows. Check the cake after 30 minutes; it may require longer than stated here. Be ready to cover with a sheet of baking foil if darkened before being fully baked.