Fresh ginger cake with golden ginger cream

  • 50 mins cooking
  • Serves 8
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Fresh ginger cake with golden ginger cream
  • 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


Fresh ginger cake with golden ginger cream
  • 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.