August 3, 2017September 28, 2017 by Johdi The Gintern

Pickering’s Bake: GINger and Orange Cake

Each month I will get creative with the contents of my ILoveGin members box, sharing recipes for you to try at home. Check out my amazing Pickering’s bake below.

Ingredients

For the cake
225g softened butter
225g light muscovado sugar
225g golden syrup
125g black treacle
500g self-raising flour
2 tbsp
3/4 balls of stem ginger
2 free-range eggs
300ml milk
25ml Pickering’s Gin

For the orange and gin icing
200g icing sugar
1 orange, juice and zest
25ml Pickering’s Gin

Method

Preheat the oven to 160C/325F/Gas 3
Line a 23cm/9in square cake tin with baking parchment
Place the softened butter, sugar, golden syrup and treacle into a pan. Heat gently until the mixture has melted evenly. Allow to cool slightly
Sift the flour, ground ginger into a bowl, add the chopped stem ginger. Mixing gently and pour in the cooled butter mixture. Add the eggs and milk and beat until well combined.
Pour the cake mix into the tin and level with a palette knife
Bake for 50 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean
Prick the cake several times and brush over the gin. Allow to cool slightly in the tin, then transfer the cake onto a wire rack and to cool completely
To make the orange icing, sift the icing sugar into a bowl. Add the gin and half of the orange juice, mix into a smooth paste. Add the remining orange juice as necessary until you get a smooth icing.
Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges
Sprinkle over chopped orange zest and set the cake aside until the icing has set