Some of you may remember the time we went on an amazing desert adventure. I made a double batch of peanut butter and choc-chip cookies to keep us occupied during the long driving stints, and my friend Marty made his incredible gingerbread cake. I remember eating this cake, straight from a tupperware container that was resting on the bonnet of the car. We were in the middle of bloody nowhere. I treasure this memory. I am pretty sure that the cake was quite a few days old by this stage, but it was still amazing. You know those cakes that improve with age somehow? I still don’t understand how that works, but this one is one of them.
Tommy, who is Marty’s son, promised me this recipe, in exchange for my cookie recipe. Well, a little more than one year later, here it is. The recipe originally comes from an old newspaper clipping, so old now that the source is unknown. But to me it is just Marty’s recipe. I have made this 3 times in the last 10 days. It is the kind of cake that is rather understated yet will simultaneously blow you away. I took it to a picnic, a birthday, and for morning tea. Marty makes it for Tommy’s lunch box (luckiest kid in town) and also for long drives into the desert. He often leaves out the icing because it can be messy. It is still awesome without the icing, but I reckon that sticky sugary fingerprints are worth it. It is a coincidence that this a very Chrisytmas-y cake. A happy coincidence nonetheless. And as I am the worst present buyer ever yet seem to know the intimate details of everyone’s taste buds, most people only receive edible gifts from me. Now that I have Marty’s recipe, everyone will be getting gingerbread cake, forever. But I can guarantee there will be no complaints.
Gingerbread Cake with Lemon Icing
This recipe makes heaps.
for the cake
- 150g treacle
- 200g golden syrup
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp bicarb soda
- 2 eggs
- 250ml milk
- 300g plain flour
- 1 cup icing sugar
- 2 – 3 Tbsp lemon juice (about 1 small lemon)
- Preheat oven to 180 degrees C.
- Line a large rectangular baking tray with baking paper. Mine is 23cm x 25cm
- Place a large saucepan on kitchen scales, and weigh in your butter, sugar, treacle, golden syrup and the spices. Place the pot on the stovetop and heat gently, whisking regularly.
- Place your milk in a measuring jug and crack your eggs in. Whisk until combined.
- One the stovetop mixture has melted and is smooth, whisk in the bicarb, followed by the milk/egg mixture, then lastly the flour. Whisk the flour well, until there are no more lumps, which may take some time.
- Pour the mixture into the prepared tin and bake for 35 minutes, or until a skewer comes out clean.
- Cool on a wire rack while you make the icing.
- Whist together icing ingredients with a fork, adding the lemon juice gradually until you reach a nice but not too runny consistency. Wait until cake is cool and pour onto cake. Spread to the edges and wait until it dries before attempting to slice.