Wednesday, 20 March 2013
Do you like Ginger as much as I like Ginger? I sure hope so, for today I'm going to show you one of the nicest ginger cakes you could ever want to bake and eat! With this tasty cake you get a double hit of ginger flavor . . .
The first coming from a full tablespoon of finely grated fresh ginger-root . . .
The second coming from 2 tablespoons of finely chopped stem ginger in syrup . . .
I do confess, I add an additional whammy of 1 tablespoon of syrup from the jar of stem ginger . . .
All three add up to one very delicious cake. Spicy and gingery, but in a nice way. It doesn't smack you in the face, but you know that it's there . . .
This is an incredibly moist cake . . . brown sugar makes it so, and when you combine that snap of ginger, with that moist texture and a moreish lime flavored cream cheese frosting, you have a real winner.
This is the cake that will have you getting up at 2 o'clock in the morning to sample just one more tiny sliver . . . it's a real favourite in this house and I am sure it will become a favourite in yours as well.
*Lime Frosted Double Ginger Cake*
Makes 8 to 10 servings
This smells heavenly when baking. Refreshingly delicious and moist, with a fabulously creamy lime cream cheese frosting.
250g of butter, chopped (1 cup, plus 1 1/2 TBS)
110g soft light brown sugar (1/2 cup packed firmly)
175g golden syrup (1/2 cup)
1 TBS ginger syrup from a jar of preserved ginger
1 TBS finely grated fresh ginger-root
(I use my fine micro plane grater)
150g of plain flour (1 1/2 cup)
150g of self raising flour (1 1/2 cup)
1/2 tsp bicarbonate of soda
2 large free range eggs, room temperature and whisked lightly
185ml of whole milk (3/4 cup)
2 TBS finely chopped stem ginger, preserved in syrup
For the frosting:
250g of cream cheese at room temperature (1 8 ounce pack)
60g of butter, softened (4 1/2 TBS)
185g sifted icing sugar (1 1/2 cups)
2 tsp finely grated lime zest
1 TBS fresh lime juice
finely grated lime zest
chopped stem ginger in syrup
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a round 8 inch deep cake tin. Line the bottom with non stick baking paper. Set aside.
Put the butter, syrups, and brown sugar into a sauce pan. Cook and stir over low heat until the butter is melted and the sugar has dissolved and is no longer gritty. Stir in the grated ginger-root and set aside to cool to lukewarm.
Sift the flours together into a large bowl along with the bicarbonate of soda. Stir in the butter mixture, along with the milk and beaten eggs. Fold together to combine with a large metal spoon. Stir in the chopped stem ginger and pour the batter into the prepared pan.
Bake for 1 hour to 1 hour and ten minutes until the cake is firm to the touch and a toothpick inserted in the centre comes out clean. Allow to cool in the tin for about ten minutes before carefully inverting onto a plate and then inverting it again onto a wire rack to cool completely.
To make the frosting beat all of the ingredients together until smooth and well combined.
Carefully cut the cake into three equal layers. Place one layer onto a serving plate. Top with one third of the frosting. Top with the middle layer. Spread with another third of the frosting. (Just frost the middles, not the sides.) Top with the final cake layer and the remaining frosting. Sprinkle with extra lime zest and chopped ginger. Cut into wedges to serve.
Store in the refrigerator, but allow to come to room temperature to serve.