Gingerbread cake with cinnamon and orange

Ingrédients

• 125 g unsalted butter
• 150 g dark brown sugar
• 3 tbsp black treacle
• 2 eggs
• 225 g self-raising flour
• 2 tsp ground ginger
• 1.5 tsp ground cinnamon
• 0.5 tsp ground cloves
• Pinch of salt
• Grated zest of 1 orange
• 150 ml whole milk
• 100 g icing sugar
• 2 tbsp fresh orange juice

Préparation

1. 1

   Preheat the oven to 170°C (conventional heat). Grease your cake tin well with butter and lightly dust with flour so the cake releases easily later.Melt 125 g butter in a small saucepan over low heat. Add 150 g dark brown sugar and 3 tbsp black treacle and stir until everything has dissolved. Remove from the heat and let cool slightly.Beat 2 eggs in a large mixing bowl. Add the butter-treacle mixture and stir well.Sift 225 g self-raising flour, 2 tsp ground ginger, 1.5 tsp ground cinnamon, 0.5 tsp ground cloves and a pinch of salt over the bowl. Also add the grated zest of 1 orange.Stir in 150 ml whole milk until you have a smooth, airy batter. Don't overmix.Pour the batter into the greased tin and smooth the top. Place the tin in the centre of the oven and bake for 45 to 50 minutes, until a skewer comes out dry.Let the cake rest for 10 minutes in the tin. Then carefully turn it out onto a cooling rack and leave to cool completely.For the glaze, mix 100 g icing sugar with 2 tbsp fresh orange juice until smooth and thick. Drizzle this over the cooled cake and allow to set before serving.