Ingredients
Serves: 9
- 200g self raising flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoon ground ginger
- 1 egg
- 100g caster sugar
- 125ml vegetable oil
- 175g treacle
- 125ml boiling water
- Lemon glaze
- 85g icing sugar
- 3 tablespoons fresh lemon juice
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm (9 in) square baking tin.
- Mix dry ingredients in large bowl. Add remaining ingredients, ending with boiling water. Stir well until smooth. Pour batter into tin. Bake for 35 minutes.
- Glaze with lemon and sugar whilst warm.
Editor's note:
This recipe was edited by Allrecipes staff to include measurements familiar to British and Irish cooks.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
I've been baking for years and years and this cake just 'takes the cake' if you know what I mean. It's the easiest, fastest to make, and most delicious gingerbread cake I've EVER come across. Because I love spices I doubled the ginger and cinnamon, and I'm glad I did because I got a bit of zing in my cake. I didn't have treacle but used golden syrup instead. I was cautious about adding boiling water to the dough at the end, but I made sure to mix it well, and it was fine. The cake didn't rise to a peak in the middle like other cakes sometimes do. It rose nicely but was quite flat which is just fine. This cake came out soft and luscious, and the lemon icing (which I often use on many of my cakes) just made it extra yummy. I like that oil is used instead of butter to avoid cholesterol problems. A GREAT CAKE INDEED. - 31 Mar 2015 (Review from Allrecipes AU | NZ)