Gingerbread with Lemon Icing

It is that time of year for wanting food that warms you up, and gives you a little hug as you eat – proper comfort food. Gingerbread is a cake which gives off a little heat from the spicy ginger used in the batter, perfect for a cold day. It makes me think of winter because of the gingerbread lattes that I used to make and sell in my cafe in December as a special.

I was recently sent some Clarks Maple Syrup and wondered if I could use it in place of black treacle and golden syrup in a gingerbread cake, especially if I used a darker variant of the maple syrup. Well, the good news is that the maple syrup worked really well in the cake, and it made for a moist sponge which was gingery and light and very, very good!  I love the combination of ginger and lemon, so I made a lemon icing to top my cake with, and here is how I made my Gingerbread with a lemon icing.

Gingerbread with Lemon Icing

 

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Cook time

70 mins

Total time

1 hour 10 mins

 

Author: Jenny Paulin

Serves: 12

Ingredients

• 200g unsalted butter
• 200g dark muscovado sugar
• 2 eggs
• 200ml Clarks maple syrup (I used a mixture of amber grade 2 and original)
• 300ml Carnation light condensed milk
• 350g self raising flour
• 2 tsp ground ginger
• 200g icing sugar
• squeezy lemon juice - enough to make a thick paste when mixed with the icing sugar

Instructions

1. Pre heat the oven to 160C/140C fan
2. Grease and line a 23 inch bottom loose pan or cake dish - I used my lovely ceramic pie dish
3. Put the butter, sugar and maple syrup into a pan and melt over a medium heat stirring occasionaly
4. Leave to cool for 10 minutes
5. Meanwhile, beat the eggs and mix in the condensed milk (normal milk would be ok to use)
6. In a large mixing bowl, add the flour and ginger and stir in the milk and egg mixture
7. Then pour in the melted butter, syrup and sugar beat well
8. Pour into your prepared tin and bake in the oven for 65-75 minutes until cooked right through
9. Leave to cool completely before removing from your tin and before your add your lemon icing
10. **To make the lemon icing:
11. place the icing sugar in a large bowl and add a few squirts of the lemon juice - you want to make a thick icing paste
12. Spread over the top of the cake and leave to set for an hour

3.2.2885

This was lovely and spicy from the ginger and using maple syrup in place of the usual golden syrup and black treacle was fine, and made no differnce to the gingerbread. The lemon icing complemented the ginger flavour really well and…..well…..mmmmmm really!!

The beautiful dish I used to cook my gingerbread in was sent to me to review and I love it, I could just look at it all the time because it is so pretty, and one day I will get around to baking a pie in it. However, I needed a large baking tin for my gingerbread so I used this dish instead, which cooked it beautifully. The dish is from KitchenCraft and is actually taken from the Natural Elements Stoneware range, a round 26cm Fluted Pie

I was sent some Clarks Maple Syrup products to try and I did not realise the syrup was available in so many guises! It was my idea to review the syrup in a recipe.

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