• 8servings
  • 15minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 250g unsalted butter,

  2. plus extra for greasing

  3. 250g caster sugar

  4. 2 medium free-range eggs

  5. 100g treacle

  6. 250ml tea, made using

  7. Cafedirect Gold teabags

  8. Grated zest of 1 orange

  9. 600g plain flour

  10. 1 tsp ground cinnamon

  11. 1/2 tsp ground ginger

  12. 1/2 tsp allspice

  13. 1/2 tsp baking powder

  14. 100g butter, softened

  15. 1 tsp vanilla extract

  16. 250g icing sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/fan160°C/gas 4. Butter and line 2 x 20cm round cake tins.

  2. Melt the butter in a pan until it stops foaming and browns. Strain through a coffee filter into a large bowl and cool, then beat with the sugar, eggs and treacle. Stir in the tea and orange zest.

  3. In a separate bowl, sift the flour with the spices and baking powder. Blend into the butter mixture. Divide the mixture between the tins and bake for 20-25 minutes until a skewer comes out clean. Cool on a rack.

  4. For the icing, mix the ingredients with 1 tbsp water. Spread over 1 of the cakes and sandwich with the other cake.


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