Craft Advent: Day 9: Ginger Cake with Lemon Drizzle

It's fantastic to have Laura from Dairy Free Kids with me here today for day 9 of #CraftAdvent2015. Laura's blog is a fantastic resource for anyone living with a dairy allergy. It's packed full of recipes, consumer tips and general information on living with allergies. There's no dairy allergy in our house, but Sábha has a peanut allergy and I have plagued asked Laura on more than one occasion for advice, so I know she is a font of knowledge in this area. Here, she is sharing a recipe that is making my mouth water at the thoughts of it....

I'm a regular reader of Where Wishes Come From, Sadhbh's fabulous craft and parenting blog. I was delighted to be asked by Sadhbh to take part in her Craft Advent series. It's a lovely way to count down the days to Christmas. I would consider myself only a little bit crafty but I do most of my creative stuff in the kitchen, or trying to take photos of what I make in the kitchen. This is a very simple cake to make which makes your house smell like Christmas and would make a lovely alternative to traditional Christmas desserts. I'm not a fan myself of dried fruit and many of the Christmas desserts are full of it. This is a lovely light alternative while still being Christmassy. My recipes on my blog are all dairy free but you can use butter and cow's milk in this rather than the dairy free alternatives if you wish. Amounts will be the same. Enjoy!
75g self raising flour
65g golden syrup
50g caster sugar
30g margarine*
Half tsp bread soda
Half tsp ground ginger
Pinch all spice
Pinch of salt
65ml milk alternative*
1 egg

For the icing:
50g icing sugar
Zest of 1 lemon
Juice of 2 lemons

*If you are not making this dairy free it is fine to use dairy butter and milk in same quantities.

You will also need a Christmas Tree cake mold or tin. The one I have is roughly 700g volume, and this mixture fills it most of the way. You can adjust amounts of recipe to cater for the size of your tin.

1. Grease a Christmas Tree shaped tin. Preheat the oven to 170C/ Fan 160C.
2. Melt golden syrup and margarine over a medium heat. Remove from heat and set aside.
3. Sieve flour, bread soda and spices into a bowl, add sugar and salt. Stir well, then add beaten egg and milk and stir until smooth.
4. Slowly add melted syrup/margarine mix.
5. Pour the batter into the tin and bake for 30­35 minutes. You will know it's done when you press down and it pops back up.
6. Cool on a wire rack.

To Make Icing:
1. In a bowl combine the icing sugar and lemon zest, stir thoroughly. Add lemon juice until you have a thin icing.
2. Drip the icing over and back across the Christmas tree cake. Allow to cool and then repeat until all the icing is used.
If you are giving this as a Christmas gift, allow icing to harden, place on a dish or board and wrap in cellophane with lovely red ribbons.


  1. This looks yummy! I'm planning lots of baking over the next couple of weeks so one to try ;-)

  2. I have been looking for an alternative dessert for the kids, this looks fab I think we'll definitely try it!

    1. Oh, good idea. I've got an Xmas eve family thing I think it might suit really well... if I can bare to share it!

  3. Thanks for having me visit Sadhbh, delighted to take part in #craftadvent2015 :)

  4. It looks delicious. And I finally have an icing recipe.


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