Ginger cake conjures up thoughts of school dinners with lumpy custard or afternoons with my Nan. It’s a lovely cake (with nice custard!) and is quite flexible, you can have it hot or cold. Topped or plain. This recipe goes full beans on the cold version, with three forms of ginger and a wonderfully indulgent frosting. It keeps for nearly a week in an airtight container but I’m sure it won’t last that long!
You will need:
- 250g unsalted butter for the cake, 170g softened unsalted butter for the frosting
- 130g golden syrup
- 250g light brown sugar (like Muscovado)
- 2 teaspoons vanilla bean paste
- 4 large eggs
- 300g self-raising flour
- 1 tablespoon ground ginger
- 2 balls of stem ginger (usually found in a jar with syrup), finely chopped
- 3 tablespoons pain Greek yoghurt
- 2 limes
- 170g icing sugar
- 340g full-fat cream cheese, like Philadelphia
- Half a jar of crystallised ginger
Pre-heat the oven to 150 degrees. Grease a straight sided cake tin roughly 30x20cm, then line both ways with baking parchment ensuring it comes up the sides around 3 cm.
Place 250g butter, the light brown sugar and the golden syrup in a saucepan and gently melt everything until smooth. Do not boil. Place to one side to cool.
Combine the flour, eggs, vanilla, ground ginger, stem ginger and yoghurt into a bowl. Grate the zest of one lime into the bowl and squeeze the juice. Stir a little.
Add the cooled sugar mix and stir well to ensure it’s well combined and any lumps are small. It will be quite runny but that’s OK. Pour this into the cake tin and place in the oven. Bake for 40-45 minutes until you push a skewer in and it comes out clean.
Place on a cooling rack still in the tin for 10 minutes, then take out the baking tin and leave on the rack to cool completely.
To make the frosting, mix the 170g butter with the icing sugar with an electric hand whisk until light and fluffy. Add the cream cheese and whisk again until smooth. Add the juice from half the second lime and stir. Spoon the icing onto the cake then sprinkle with the crystallised ginger, the zest from the second lime half and a little extra ground ginger.
Store this in an airtight container for 5 days or so and serve by cutting into squares.