Ginger Cake
By Chelsea SugarPage views: 18034
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2 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 1 hrs 15 mins
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Serves
8
185g Butter
1 Cup Chelsea Brown Sugar
1 Tablespoon Chelsea Golden Syrup or Chelsea Treacle
1 Egg
2 Egg Yolks
125g Preserved Ginger, chopped fairly fine
1 Cup Self Raising Flour
1 Teaspoon Ground Ginger
Pinch of Cinnamon
1/3 Cup Milk
FLUFFY LEMON ICING:
3 Tablespoons Softened Butter
3 Tablespoons Cream Cheese
1 Cup Sifted Chelsea Icing Sugar
Grated Rind of 1 Lemon
A Little Lemon Juice
Cream butter and Chelsea Soft Brown Sugar until light and fluffy. Add the Chelsea Golden Syrup/Chelsea Treacle and mix well.
Stir in the egg and yolks, beating well after each addition.
Stir in the ginger then the sifted flour, ground ginger and cinnamon alternately with milk.
Pour into a well greased 21cm tin. Bake in a moderately slow oven 1 1/4 hours or until cooked. Turn on to a wire cake rack to cool.
Ice with fluffy lemon icing, made by beating all ingredients together until light and fluffy.
What temperature is a "moderately slow oven"? Recipe looks great but a bit more detail would be ideal.
CHELSEA SUGAR: Hi there, a moderately slow oven is around 160°C. We will look at getting this recipe updated! Thanks for your feedback :)
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