Coles Cooking Club member Sophie Vowles shares her delicious light ginger cake. It’s the perfect thing for morning or afternoon tea.
Serves1010
Cook time40 mins40 minutes
Prep time10 mins10 minutes, + Cooling time
+ Cooling time
Ingredients
125g butter, softened
1 cup (220g) caster sugar
1 Coles Australian Free Range Egg
1 cup (250ml) milk
Pinch of bicarbonate of soda
2 cups (300g) self-raising flour
2 tsp ground ginger
2 tbs golden syrup or treacle
1 lemon, rind finely grated
Lemon zest, to serve
Icing
15g butter, softened
1 1/2 cups (240g) icing sugar mixture, sifted
2 tbs lemon juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 10cm x 21cm loaf pan and line the base and sides with baking paper.
Step 2
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Combine milk and bicarbonate of soda in a jug. Add to the egg mixture with the flour, ginger, golden syrup or treacle and lemon rind. Stir to combine. Pour into the prepared pan and smooth the surface.
Step 3
Bake for 30-40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
Step 4
To make the icing, place the butter and icing sugar in a bowl. Stir in the lemon juice to make a smooth paste.
Step 5
Spread icing over the top of the cake, allowing it to drip down sides. Sprinkle the cake with lemon zest. Cut into slices to serve.
