Nigella's Gingerbread Cake (with added chocolate icing)

 

• 150g butter
• 200g golden syrup
• 200g black treacle or molasses
• 125g dark muscovado sugar
• 2 teaspoons finely grated ginger
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
• 250ml full-fat milk
• 2 eggs, beaten to mix
• 300g plain flour

Preparation
1 Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).

2 In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.

3 Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.

4 Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of
what makes it sticky later.

5 Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

6 Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.

Makes 20 squares

MAKE AHEAD TIP:
Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment and store in an airtight
tin. Cut into squares as required.

FREEZE AHEAD TIP:
Make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months. Thaw at room temperature for 3–4 hours and cut into squares.

Find more from the Domestic Goddess herself - check out our roundup of Nigella Lawson recipes.

Link for chocolate icing -

https://www.bbcgoodfood.com/recipes/chocolate-buttercream