GINGER CAKE

GINGER CAKE

I found this recipe for this amazing sticky ginger cake and its very easy and simple to make. Needless to say that Mr TK thought it was the best ginger cake!

Ingredients:

180g butter (softened)
180g soft light brown sugar - I used demerara sugar
3 eggs
180g self raising flour
2 tsps ground ginger - I actually used 3 as like to have it very gingery
2 pieces of stem ginger in syrup - chopped into small pieces
3 tblsp golden syrup

Topping:
2 pieces of stem ginger in syrup - chopped into small pieces
4 tblsp icing sugar
1 tsp water - preboiled

 

Instructions:

Preheat the oven to 180 C fan assisted.  Grease and line a 8" square deep sided cake tin with baking parchment - I infact used a loaf tin, which turned out OK

Beat the butter and sugar together until light and fluffy.  

Add the eggs, one at a time, beating well after each addition.  Add a tablespoon of the flour between each one.  

Fold in the remaining flour and ground ginger, until thoroughly combined.  Add the golden syrup and the choppped stem ginger.  Mix until well combined.

Pour the mixture into the tin, spreading it evenly across the top.

Bake for 30 to 40 mins or until baked.  Testing the centre of the cake with a skewer until it comes out clean. 

Leave in the tin to cool for about 10 mins, before turning out onto a wire rack to cool completely.  While the cake is still warm, poke a few holes in the cake with a skewer and pour the ginger gyrup over the cake.  Spread it evenly allowing it to soak in.  

Decorate with the chopped stem ginger.

Make the water icing by mixing the icing sugar and pre-boiled water together until you have a thick runny consistency.  Drizzle over the cake.  

Enjoy!