This Ginger cake embraces the sweetness of golden syrup, and the heat and spice of fresh and ground ginger. It is always a winner with a cuppa or as a dessert, especially as the weather starts to cool down and has always been a favourite cake of ours.
We dug up some fresh ginger from our garden, picking just enough to make the aromatic Ginger syrup.
I offered to take this cake as dessert for our after tennis dinner party, which happened to be our lovely friend Chris's birthday as well. Chris loves ginger, and really enjoyed her birthday cake.
|Chris and her Ginger syrup birthday cake|
120 g unsalted butter
250 ml golden syrup
2 1/2 cups self-raising flour, sifted
2 heaped teaspoons ground ginger
1 teaspoon mixed spice
220 g caster sugar
1/2 teaspoon salt
250 ml milk
2 free-range eggs, beaten
Icing sugar, for dusting
1/2 cup caster sugar
125 ml water
2 teaspoons grated fresh ginger
Preheat oven to 160 degrees C.
Grease and line a medium sized square cake tin. Melt butter and golden syrup over low heat; remove. Sift flour, ginger, mixed spice, sugar and salt into a large bowl.
Add milk and egg and mix until smooth. Gradually add butter mixture and stir.
Pour batter into tin; bake for 50-55 minutes or until risen and firm to touch. Combine syrup ingredients in small saucepan, boil, stir, reduce heat, simmer for 5 minutes.
Remove cake, pierce with a skewer; spoon over hot syrup. Cool; dust with icing sugar.
This recipe is taken from David Herbert's recipes, however I have doubled the ingredients to serve it as a dessert with thick fresh cream mixed with Greek yoghurt, and swirled with homemade strawberry jam.
Just halve the ingredients if you wish to make a smaller cake in a standard loaf tin.