A favourite past time of mine is flicking through Nee’s old cookbooks; The Australian Women’s Weekly, ‘Best Ever Recipes’ cookbook – the best. I’m yet to make anything out of it that hasn’t worked. This ginger cake being a perfect example. It’s great because you don’t need any fancy ingredients and I couldn’t get over how well the cake rises, considering there’s no creaming of the butter and sugar, all of the mixing being done by hand.
The lemon icing tops the cake of nicely and goes all too well with the strong hint of ginger, cinnamon and mixed spice. Perfect with a hot cuppa on a rainy afternoon.
simple ginger cake w lemon icing
125 grams of butter
1 x cup of golden syrup
1 1/2 cups of plain flour
1 x cup of self raising flour
1 x teaspoon of bi-carb soda
1/2 teaspoon of cinnamon
2 x teaspoons of ground ginger
1/2 teaspoon of mixed spice
A pinch of salt
1 x cup of sugar
2 x eggs, lightly beaten
1 x cup of milk
1 x cup of icing sugar
2 x teaspoons of softened butter
2 x teaspoons of lemon juice
- Preheat the oven to 170℃ and grease and line a deep square 20cm cake tin.
- Heat the butter and golden syrup in a small saucepan over a low-med heat until melted and combined, stirring as you go.
- Meanwhile, sift the flours, bi-carb soda, cinnamon, ginger and allspice into a large mixing bowl. Add the sugar and mix with a wooden spoon.
- Add the eggs and milk and stir through.
- Pour the butter/golden syrup mixture in and stir really well until all combined.
- Pour into the prepared tin and bake for approximately 50-60 minutes or until cooked through and a skewer comes out clean.
- Let the cake cool in the tin for ten minutes before turning out on to a wire rack to cool completely.
- Ice the cooled cake with lemon icing and decorate with fresh lemons, if desired.
To make the lemon icing | Simply sift the icing sugar into a small mixing bowl; add butter and lemon juice and using a fork, stir well until smooth.
I’d love to hear what you think of this cake. Please leave a comment below. xx