Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
100g soft butter
150g golden caster sugar
150g Shipton Mill Organic Self Raising Flour (sieved)
50g ground almonds
2 free-range eggs (large, lightly beaten)
1 large unwaxed lemon (zest and juice)
100g golden granulated sugar
Preheat oven to 180F / 160F fan / Gas 4.
Grease and line a 900g (2lb) loaf tin.
In a large bowl, mix together butter, caster sugar, flour, ground almonds, eggs, lemon zest and the juice of half the lemon.
Spoon the mixture into the prepared tin and bake for 40 minutes or until risen and firm to the touch.
As soon as the cake comes out of the oven, mix the remaining lemon juice with the granulated sugar and spoon over the cake.
Leave the cake in the tin until completely cool.
Store in an airtight container. Keeps for 4-5 days.
Added by: Alex Ross
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.