Ginger Christmas Tree Cake with Lemon Drizzle Icing

I made this ginger Christmas tree cake with lemon drizzle icing last year for Where Wishes Come From Craft Advent Blog series. I had forgotten to share it here and am delighted to say it’s dairy-free. The boys loved making and eating this last year, it didn’t last long at all! The Christmas Tree tin I have is quite small (700ml) so the amounts in the cake are tiny, but double and triple it as necessary if you’ve a bigger tin. 

Ingredients:

75g self raising flour
65g golden syrup
50g caster sugar
30g dairy-free margarine
1/2 tsp bread soda
1/2 tsp ground ginger
Pinch mixed spice
Pinch of salt
65ml dairy-free milk alternative
1 egg

For the icing:

50g icing sugar
Zest of 1 lemon
Juice of 2 lemons

You will also need a Christmas Tree cake mold or tin. 

Steps:

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 30-35 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.