Ginger Cake with Lemon Drizzle
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- 250 g sifted icing sugar
- 0.25 cup(s) lemon juice
- 2 tbsp water
- The zest of 1 lemon
- Sift flour, baking powder, Buffalo Bicarbonate of Soda, salt, Hinds Spices Pure Ground Ginger and Hinds Spices Cinnamon together. Add the brown sugar.
- Whisk the egg and milk together and add to dry ingredients.
- Melt the butter and syrup together in a small, heavy-based saucepan. Add to cake mixture and beat until smooth. Add Hinds Spices Pure Ground Ginger. Spoon mixture into a lined and greased 23 cm loose-bottom spring form cake pan. Bake in a preheated oven at 160 °C for about 35 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool.
To make the icing
- Mix together the sifted icing sugar, lemon juice, water and lemon zest. Once the cake is cooled, drizzle over the icing and garnish with fresh flowers.
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