Kaingo Kitchen: Sticky Ginger Cake with Ginger Fudge Icing
The name of this cake is delicious in itself and the smell it exudes as it bakes away in the oven is almost intoxicating. Moreish, gooey and moist from the stem ginger, this cake has the ability to maintain the sharp taste of the ginger whilst remaining sweet and silky.
This sticky ginger cake with ginger fudge icing is without a doubt an afternoon tea treat. Teamed with greek skewers and ice tea, you really cannot go wrong.
We cannot express how much we believe you should make this at home, follow the recipe below and let us know how yours turns out.
- 2 tsp ground ginger
- 300g self-raising flour
- 2 eggs, beaten
- 150ml milk
- 3tbs syrup
- 175g sugar
- 200g butter
- 140g butter, softened/ coconut oil
- 300g icing sugar
- 5ml ginger, dried
Preheat the oven to 160’C. Butter and line the base of a 23cm cake tin. On a low heat melt the butter sugar and syrup, set aside to cool briefly, then stir in the milk. Add the chopped stem ginger and then beat in the eggs. Sift the flour, ground ginger and salt to taste into the warm mixture, combine.
Spoon the mixture into the tin and level. Bake for 30-35 minutes. Cool in the tin for roughly 10 minutes, then transfer onto a cooling rack.
Beat together the icing sugar, butter, lemon juice and remaining ginger syrup, and spread all over the cake.
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