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Spiced sponge squares with icing
(0 votes)
Difficulty:
easy
Preparation:
1 hr 20 min.
Preparation
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Ingredients
for
15
- For the cake
- 3 ⅖ cups butter
- ¾ cup caster sugar
- 3 large eggs (beaten)
- 3 Tbsps light corn syrup
- 2 cups self-rising flour
- 2 tsps ground ginger
- ½ tsp Mixed spice
- 1 Tbsp Almond flour
- 2 Tbsps milk
- For the icing
- 1 lemon (juice)
- 2 ¼ cups powdered sugar
- To decorate
- 2 unwaxed lemons (grated zest)
Preparation
Preparation steps
1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 15cm x 25cm| 6" x 10" baking tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Beat in the golden syrup.
4.
Sift in the flour and spices and stir until combined. Fold in the almonds, followed by the milk.
5.
Spoon into the tin and spread level. Bake for 45-50 minutes, until the cake is risen, springy and firm to the touch. in the centre. Cool in the tin for 10 minutes, then place on a wire rack to cool completely. Cut the cake into squares.
6.
For the icing: sift the icing sugar into a bowl and beat in enough lemon juice to the consistency of thick cream.
7.
Spread the icing over the top of the squares and sprinkle with lemon zest. Leave to set.
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