Ginger cake with orange drizzle

• 175 grams butter
• 175 grams light muscovado sugar
• 3/4 cup golden syrup
• 3/4 cup black treacle
• 350 grams self raising flour
• 3 tsp ground ginger
• 300 ml milk
• 1 egg
• 50 grams crystallised ginger optional
• 150 grams icing sugar
• 50 ml orange juice

1. line a 20 cm square tin with baking parchment.
2. preheat oven 160c
3. melt butter, sugar, syurp and treacle in a pan and leave to cool slightly
4. sieve flour and ground ginger in a mixing bowl.
5. add wet mix to the dry mix and beat until combined
6. add milk and egg and mix.
7. if using crystallised ginger add now
8. pour into tin and place in the oven for about 50 mins or a skewer comes out clean
9. leave to cool for 5 mins while you sieve the icing sugar and mix with orange juice (pure and smooth) prick the cake all over with skewer making sure not to go too deep
10. pour over the cake and spread evenly.
11. leave to cool completely before slicing and serving

butter, sugar, golden syrup, black treacle, flour, ground ginger, milk, egg, ginger optional, icing sugar, orange juice

Taken from cookpad.com/us/recipes/348281-ginger-cake-with-orange-drizzle (may not work)