Preserved Ginger Cake

Name: Preserved Ginger Cake
Cook time: 50 min
Total time: 50 min
Cuisine: European
Ingredients: 225g self-raising flour; 1 slightly rounded teaspoon baking powder; 175g spreadable butter; 175g golden caster sugar; 3 large eggs; 1 tablespoon black treacle; 1 level dessertspoon ground ginger; 2 tablespoons milk; 1 heaped tablespoon ground almonds; 2 tablespoons ginger syrup (from the preserved ginger); 7 pieces preserved stem ginger; 225g white fondant icing sugar; juice of 1 large lemon

Instructions

Cook:50min

In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it’s much easier, and we’ve discovered the whole thing freezes beautifully for up to a month. The Delia Online Cookery School: Watch how to make more of Delia's cake recipes, just click the image to play

Updated at: Wed, 11 Dec 2024 09:12:44 GMT