Ginger cake with lemon glaze icing

A lovely hit of ginger makes this cake from The Groovy Food Company a lovely treat on a spring afternoon…


Ginger Cake with Lemon Glaze Icing

Ginger Cake with Lemon Glaze Icing

A lovely hit of ginger gives this cake an extra level of deliciousness

Course afternoon tea, Dessert
Cuisine American, british
Keyword banana pancakes, Ginger, Ginger Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 9


  • 200 g butter softened
  • 125 g The Groovy Food Company Agave Nectar Rich and Dark
  • 200 g golden syrup
  • 200 g black treacle
  • 400 g gluten free self-raising flour sifted
  • 3 tsp ground ginger
  • 4 pieces stem ginger chopped finely
  • 2 free-range eggs  beaten

For the icing

  • 150 g icing sugar
  • 2 lemons juice
  • 1 lemon zest


  1. Line and grease a 23cm/9in deep square cake tin. Preheat the oven to 160C/325F/Gas Mark 3.

  2. Place the butter, The Groovy Food Company Agave Rich and Dark, golden syrup and black treacle into a pan and heat gently until the mixture has melted evenly. Set aside to cool.

  3. Sift the flour, ground ginger into a large mixing bowl and add the stem ginger and mix gently. Pour the cooled butter mixture into the flour. Add the eggs and beat with a wooden spoon until well combined.

  4. Pour the cake batter into the tin and level the surface with a palette knife or the back of a spoon. Bake for 45- 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean. Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.

  5. To make the lemon icing, sift the icing sugar into a bowl. Add about two tablespoons of the juice from a lemon juice and mix to a smooth paste. Add more lemon until you get a smooth but runny icing. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges. Sprinkle over chopped lemon zest and set the cake aside until the icing has set.

  6. Cut into 9 pieces then serve!