Ginger Cake with Ginger Syrup
Description
This ginger cake recipe is warm, spiced and super moist. This cake has a perfect sweet and spicy flavor balance. The fresh ground ginger is filled with luscious ginger flavor and the ginger syrup drizzle is like a cherry on top to enhance the favor of this cake.
Instructions
- Preheat the oven to 170 degree C fan-forced (190 degree C conventional). Grease a large loaf tin (21cm x 11cm x 6.5cm, 7-cup or 1.75 litre capacity) and line with baking paper, extending over the two long sides.
- Place the butter, treacle and golden syrup in a saucepan and stir together over low heat. Add the brown sugar and stir until well combined and dissolved. Remove from the heat and allow to cool slightly.
- Sift the flour, spices and bicarb soda into a large bowl, then make a well in the centre. Whisk together the milk and eggs, then pour into the well and stir to combine. Stir in the treacle mixture until smooth and well combined.
- Pour the mixture into the prepared tin and bake for 50-55 minutes, or until a skewer inserted into the middle comes out clean. Let the cake stand in the tin for a few minutes before turning it out onto a wire rack to cool completely.
- Meanwhile, for the ginger syrup, place the crystallized ginger, sugar, golden syrup, lemon juice and water in a small saucepan over low heat, stirring to dissolve the sugar. Bring to the boil and simmer for 3 minutes, until thickened slightly. Remove from the heat and set aside to cool.
- Place the cake on a serving plate and top with the walnuts and the crystallized ginger (from the syrup). Drizzle the syrup over the top.
