Prep 20 mins
Cooking 50 mins
Serves 21
This lovely slice is just as good without the icing. A great alternative to gingerbread cookies.
Preheat the oven to 160°C/140°C fan-forced. Lightly spray a 30 x 23cm roasting dish with oil and line with baking paper.
Place butter into mixing bowl and melt 3 min/60°C/speed 2. Add golden syrup, treacle, sugar and heat 1 min/60°C/speed 1. Cool slightly.
Add milk and eggs and mix 15 sec/speed 5. Add flour, mixed spice and ginger mix 5 sec/speed 4.
Scrape down sides of bowl and mix for a further 10 sec/speed 4. Pour into the prepared tin.
Bake in the preheated oven for 40-45 minutes or until risen and until cooked when tested with a skewer. Cool in the cooking dish.
To make the icing, sift icing sugar into a medium mixing bowl. Add the water a little at a time, and mix until smooth.
Spoon over cake and top with chopped ginger. Cut into 21 pieces.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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