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.
150g soft butter
150g golden caster sugar
150g Shipton Mill organic white self-raising flour
3 large eggs
2 tbsp freshly squeezed lemon juice
2 tbsp lemon rind (unwaxed)
few drops of pure lemon essential oil (suitable for human consumption)
juice of two lemons
50g golden caster sugar
Preheat the oven to 190C.
Line the holes of a muffic tin with 12 cupcake cases.
Place all the ingredients for the cake mixture in a large bowl and mix with an electric whisk for 1 minute or until well combined.
Divide the mixture equally between the cupcake cakes.
Bake in the centre of the oven for 18 minutes or golden brown in colour.
While the cakes are cooking, mix together the lemon juice and sugar.
Prick the cooked cakes with a wooden toothpick or skewer before drizzling with the lemon sugar topping.
Allow to cool completely in the tin.
Store in an airtight container 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.