Easy Ginger Cake Recipe Steeped with Winter Fire Tea
Because Festive Teas are not just for Christmas!
If you're looking for a tasty treat that's a little bit different, then we are here for you! Our Lemon Ginger sponge cake infused with our delicious Winter Fire BRW is the perfect pick-me-up and super easy to make; so easy it's a great one to make with the little ones too!
- 3x tsp BRW Society Winter Fire
- 250ml boiling water
- 1 cup All Purpose Flour
- 1/2 soft brown sugar (or Caster Sugar for a milder flavour)
- 55g softened butter plus extra for greasing
- 1 tbsp ground ginger
- 1 tbsp baking soda
- 1 egg (beaten)
- 2 tbsp Maple Syrup
Lemon Drizzle Icing (Optional)
- zest and juice of 2 lemons
- 100g icing sugar
Step 1. Preheat oven to 180c/350f/gas mark 4
Step 2. Steep tea in boiling water for 10 minutes. Sieve into a cup and set aside.
Step 3. Grease cake tin with butter and cover bottom with baking paper. (We used a loaf tin, but you can use whichever shape you have at home.)
Step 4. Sieve flour, sugar, ginger and baking soda together in a bowl and mix together.
Step 5. Add softened butter and mix it into the bowl with the dry ingredients with your hands until it’s all crumbled.
Step 6. Add the steeped tea, the egg and maple syrup to the dry ingredients. Whisk together.
Step 7. Pour the batter into your greased tin and bake for 35-40 minutes or until lightly golden and bouncy to the touch.
Lemon Drizzle Icing:
Step 8. Zest and squeeze the juice of both lemons into a bowl. Add the icing sugar and stir together until well mixed.
Step 9. Drizzle over the top of your cake and enjoy!