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Thursday, November 3, 2011

RICH GINGER CAKE




Have you tried ginger cake before? Well, ginger cake does taste sweet and tangy with a soft inner texture. You could reduce the cinnamon to 1/2 teaspoon instead if you don't like the cinnamon smell. Brown sugar gives the cake a well blended chocolate color and it is suitable for weight watchers to low down the calories. Instead of using stem ginger, you can substitute them with orange peel or diced cherries for the toppings.

Gold syrup can be replace with maple syrup or honey. The icing makes the whole cake looks rather tempting though. Sorry for the blurry photo. My handphone camera pixels are too low...







Ingredients

225g SR flour
3 ts ground ginger
1 tsp ground cinnamon
1/2 tsp bicarbonate of soda
115g butter
115g light soft brown sugar
2 eggs
5 tsp gold syrup
5 tsp milk


Toppings
3 pieces stem ginger
115g icing sugar
4 tsp stem ginger syrup


Method:

  1. Preheat oven to 160C.
  2. Grease cake tin.
  3. Sift flour, cinnamon and bicarbonate of soda in a bowl.
  4. Rub in butter and then sugar.
  5. In another bowl, whisk eggs, syrup and milk until well blended.
  6. Pour into the batter and beat until smooth and glossy.
  7. Pour into the cake tin.
  8. Bake for 45min until well risen .
  9. Leave in the tin for 30min and then overturn it to a wire rack to cool.
  10. Cut stem ginger or cherries into quarters.
  11. Arrange on top of the cake.


Method for making icing:

  1. In a bowl, beat together the icing sugar, syrup and a little water to make a smooth icing.
  2. Transfer icing into a grease proof paper or baking sheet.
  3. Drizzle over top of cake into any patterns.
  4. Leave it to set.
  5. Cut into squares.
  6. Best serve with tea or coffee

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