This is a lovely, lighter take on traditional gingerbread. The lemon glaze makes it wonderfully moist and sticky and a little tart, which cuts through the richness of the ginger beautifully.
200g self-raising flour
125ml vegetable oil
125ml boiling water
100g caster sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1.5 tsp. ground ginger
Pinch of salt
For the glaze:
85g icing sugar
3 tbsp. lemon juice
Preheat the oven to 190C/gas mark 5.
Line and grease the insides of a 23cm square cake tin.
Mix together the flour, caster sugar, baking powder, cinnamon, and ginger.
Add in the treacle, and mix well.
Add in the oil, and mix well.
Finally, add in the hot water.
Stir everything together well until the mixture is smooth. Pour this into the cake tin.
Bake in the oven for 35 minutes.
Whilst the cake is still warm after you’ve gotten it out of the oven, glaze with the lemon and sugar.
In a little saucepan, heat together the icing sugar and lemon until you have a runny mixture. Poke holes into the cake with a skewer and pour the lemon glaze over the top, dripping into these holes.