Ginger & Lemon Cake

Ginger & Lemon Cake

I featured a recipe for Sticky Ginger & Lemon Drizzle Cake recipe on my Things To Do With… Leftover Stem Ginger blog post. It really stood out to me and I got a couple of comments about how good it looked. I’ve changed the original recipe a bit to suit my own baking style and taste, and I also think my version is simpler to make and more foolproof. I’ve called it Ginger & Lemon Cake and it’s made up of a sticky ginger sponge, filled with lemon curd, stem ginger and whipped cream. It’s such a comforting Autumn/Winter recipe that’s packed with flavour!

Jump straight to the recipe!

In a pan on a low heat I melted the butter, black treacle and golden syrup together.

In a large bowl I stirred together self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar.

I added the melted butter mixure to the flour mixture and whisked together.

Then I added the eggs and milk to the mixture and whisked in.

 

I divided the mixture between two 8″ sandwich tins and baked for 30 minutes.

 

For the fillings, I chopped up balls of stem ginger and mixed with lemon curd. Then I whipped up the double cream, cream cheese, stem ginger syrup and icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.

I spread the lemon curd mixture on the bottom half of the cake, then added the cream on top.

Ginger & Lemon Cake

For the final touch I dusted the whole Ginger & Lemon Cake with icing sugar.

Ginger & Lemon Cake

The sponge of the Ginger & Lemon Cake was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways!

5 from 1 vote
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Ginger & Lemon Cake

Servings 12

Ingredients

For the sponge

  • 140 g Butter or baking spread
  • 140 g Black treacle
  • 140 g Golden syrup
  • 300 g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 4 tsp Ground ginger
  • 2 tsp Mixed spice
  • 1 tsp Ground cinnamon
  • 140 g Dark brown sugar
  • 300 ml Whole milk
  • 1 Egg large

For the lemon curd filling

  • 160 g Lemon curd
  • 2 Balls stem ginger diced

For the creamy icing

  • 3-4 tbsp Syrup from the stem ginger jar
  • 100 g Cream cheese
  • 200 ml Double cream
  • 2 tbsp Icing sugar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. In a pan on a low heat melted butter, black treacle and golden syrup together. Once melted, remove from the heat

  3. In a large bowl stir together the self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar

  4. Pour the treacle mixture into the flour mixture and whisk well

  5. Whisk the egg and the milk together in a small bowl or jug, then add to the mixture a bit at a time, stirring well between each addition

  6. Divide the mixture between the tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool fully

  7. For the filling, mix the lemon curd with the diced ginger and spread on the bottom sponge

  8. For the icing, beat together the ginger syrup, cream cheese, double cream and icing sugar until thick using an electric mixer. Add it to the cake on top of the lemon curd filling, then sandwich with the other half of the cake

  9. Serve immediately and store leftovers in the fridge for up to 2 days

Recipe slightly adapted from BBC Good Food.

You can find more of my Cake recipes by clicking here!

Ginger & Lemon Cake

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Rose & Lemon Fondant Fancies

Rose & Lemon Fondant Fancies

These Rose & Lemon Fondant Fancies are made with a light lemon genoise sponge, filled with strawberry jam, and covered in rose and lemon flavoured fondant. They’re perfect for afternoon tea as they are so delicate and dainty. The would also be a gorgeous treat for Mother’s Day or any special occasion. If you’ve ever watched The Great British Bake Off, then you’ll have seen that Fondant Fancies have featured a few times. They do take time and patience to make, but they really are worth it for the elegant finish and delicious flavour.

Jump straight to the recipe!

To make the genoise sponge I used my food mixer to whisk the eggs and sugar together for about 8 minutes until it was thick and had reached the ribbon stage. Then I carefully folded in the flour in two parts, then the melted butter and lemon zest.

I poured the mixture into a lined 8″ square baking tin.

I baked it for 25 minutes until a skewer inserted came out clean and it was golden and risen, then left it to  cool completely.

When it was fully cool I brushed the top with apricot jam and covered it with some rolled out pink fondant.

I trimmed the edges, then using a ruler I cut it into 1.5″ squares.

Then I cut each square in half and spread some strawberry jam onto the bottom half, and sandwiched them all back together.

Using a palette knife (and a lot of patience!), I covered the sides with the rose buttercream. I put them in the fridge for an hour for the buttercream to set.

I made a pourable fondant by mixing up the pink ready to roll fondant with water, lemon juice and rose extract. To decorate them. I set up a cooling rack with a baking tray underneath and used it to place the cakes on before the pouring the fondant over the top and encouraging it around the sides to fully cover each cake.

Once they were covered, I decorated the top with little sugar flowers and sugar pearls. Then left the fondant to set at room temperature.

Rose & Lemon Fondant Fancies

You can use anything you want to decorate the top of the Rose & Lemon Fondant Fancies, but I would recommend something small and delicate for the best effect.

Rose & Lemon Fondant Fancies

You could also cover the Rose & Lemon Fondant Fancies in chocolate ganache, or put buttercream in the middle instead of jam. Or make them a bit more manly with different coloured icing and decorations. Experiment and enjoy!


Rose & Lemon Fondant Fancies

Servings 16

Ingredients

For the genoise sponge

  • 4 Eggs large
  • 120 g Plain flour sieved
  • 120 g Caster sugar
  • 55 g Butter melted
  • 1 Lemon zest only

For the filling

  • 2-3 tbsp Strawberry jam

For the glaze & to cover the cake

  • 1 heaped tbsp Apricot jam
  • 200 g Pink ready to roll fondant or colour of your choice

For the buttercream

  • 35 g Butter or baking spread
  • 70 g Icing sugar
  • 1/4 tsp Rose extract

For the pourable fondant

  • 750 g Pink ready to roll fondant or colour of your choice
  • 75 ml Water (you may not need all of it)
  • 1 Lemon juice only
  • 1 tsp Rose extract

To decorate

  • Sugar flowers or sprinkles of your choice

Instructions

  1. Pre-heat your oven to 180C/160C fan/Gas Mark 4, grease and line a 8" square tin

  2. To make the genoise sponge whisk the eggs with the caster sugar in a stand mixer for about 7 minutes until thick and trebled in size

  3. Sieve in the plain flour in two stages, and gently fold it in each time. Add the melted butter by pouring it around the edge of the bowl and folding it in. Then gently fold in the lemon zest

  4. Pour the batter into the lined tin and bake it for 25 minutes until risen, golden and a skewer inserted comes out clean. Let it cool completely

  5. Brush a thin layer of apricot jam over the top of the cake to glaze it. Roll out the fondant and cover the cake with it

  6. Trim the edges of the cake then using a ruler cut it into 1.5" squares. Then cut each square into half horizontally

  7. Spread the strawberry jam onto the bottom half of the cake and sandwich them all back together

  8. Make the rose buttercream by mixing the butter, icing sugar and rose extract together until smooth. Use a palette knife to coat the sides of each cake with the buttercream. Try and get it as smooth as you can, then put them in the fridge for an hour for the buttercream to set

  9. Make a pourable fondant by mixing up the ready to roll fondant with the water, lemon juice and rose extract. Add the water slowly, you want to aim for a thick, yet pourable consistency. Set up a cooling rack with a baking tray underneath and using it to place the cakes on before the pouring the fondant over the top

  10. Pour the fondant over the top of the cakes and encourage it around the sides to fully cover each cake

  11. Once they are covered, decorated the top with sprinkles or sugar flowers as desired. Then leave the fondant to set at room temperature

  12. Store leftovers in an airtight container in a cool place and consume within 2 days

You can find more of my Cake recipes by clicking here!

Rose & Lemon Fondant Fancies

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