It's our Birthday - Ginger cake and golden ginger cream

Happy Birthday to us, our first blog was back in July 2012. Amazing to think we have been continuously posting , 407 in all!  I hope along the journey we have provided a little inspiration for your cooking pleasure.

To celebrate we have baked a cake and thanks to our long time friend Robyn for the recipe, it is super easy and simply irresistible.

Ingredients

250g butter, chopped

1/2 cup firmly packed brown sugar

2/3 cup golden syrup

12cm (60g) fresh ginger, finely grated

1 cup plain flour

1 cup self raising flour

1/2 teaspoon bicarb soda

2 eggs, lightly beaten

3/4 cup thickened cream 

Golden ginger cream

300ml thickened cream

2 tablespoons golden syrup

2 teaspoons ground ginger

Method

Preheat oven to 180 degrees Celsius

Grease a deep 22cm round cake tin (I split the mixture into 2 cake tins, reduce cooking time)

In a medium saucepan, melt butter, add sugar, syrup and ginger.

Stir over low heat until sugar dissolves. Cool 

Whisk in combined sifted flours, bi carb soda, eggs and cream.

Pour mixture into prepared cake tin, bake for approx. 50 minutes or until a skewer inserted, comes out clean (for smaller tins check at about 30 minutes)

Leave cake in tin for 10 minutes, then turn out on a rack to cool

Meanwhile, beat all ingredients for golden ginger cream until soft peaks form.

Serve cake with cream.