Name: Fresh ginger cake with golden ginger cream
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 250 gram butter, chopped; 1/2 cup (110g) firmly packed brown sugar; 2/3 cup (230g) golden syrup; 12 centimetre (60g) piece fresh ginger, grated finely; 1 cup (150g) plain flour; 1 cup (150g) self-raising flour; 1/2 teaspoon bicarbonate of soda; 2 eggs, beaten lightly; 3/4 cup (180ml) thickened cream; Golden ginger cream; 300 millilitre thickened cream; 2 tablespoon golden syrup; 2 teaspoon ground ginger

Ingredients

250 gram butter, chopped

1/2 cup (110g) firmly packed brown sugar

2/3 cup (230g) golden syrup

12 centimetre (60g) piece fresh ginger, grated finely

1 cup (150g) plain flour

1 cup (150g) self-raising flour

1/2 teaspoon bicarbonate of soda

2 eggs, beaten lightly

3/4 cup (180ml) thickened cream

Golden ginger cream

300 millilitre thickened cream

2 tablespoon golden syrup

2 teaspoon ground ginger

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan.

2.Melt butter in medium saucepan, then add sugar, syrup and ginger. Stir over low heat until sugar dissolves.

3.Whisk in combined sifted flours and soda, then egg and cream. Pour mixture into pan and bake about 50 minutes. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool.

4.Meanwhile, beat golden ginger cream ingredients in small bowl with electric mixer until soft peaks form. Serve cake with cream.

Women's Weekly Food