Claire shares her recipe for this moist and lightly spiced ginger cake that’s perfect for the whole family to enjoy.
Goats’ milk is rich in prebiotics, slightly lower in lactose and bursting with vitamins and minerals – another reason to love this classic ginger cake recipe, not that we needed it!
Pre heat oven to 180˚C/Fan 160˚C/Gas 4
Grease and line 2 x 1lb loaf tins
Melt the butter, treacle and syrup in a large saucepan over a low heat. Then, remove from the heat and set aside.
Sift together flour, bicarbonate of soda and spices. Add to saucepan and mix thoroughly to form a smooth batter.
Beat the egg and milk together. Add slowly to the saucepan, stirring until well mixed.
Pour into the prepared loaf tins and bake for 35-40 minutes until risen and the cake springs back when touched.
Remove from the oven and set aside. Allow the cakes to cool in the tin.
Mix icing sugar with enough lemon juice to make it just runny, drizzle over the cakes and sprinkle with chopped ginger. Allow to set.