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.
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