Gin­ger cake with caramel frost­ing

Easy Cook - - WEEKEND CAKES -

This cake will keep with­out the frost­ing for up to a week wrapped in foil and, if any­thing, will im­prove with time.

Cuts into 12 Prep 25 mins plus cool­ing Cook 1 hr 200g but­ter, plus ex­tra for the tin 200g dark mus­co­v­ado su­gar 100g black trea­cle 100g golden syrup 2 large eggs, beaten 300ml milk 350g plain flour 2 tsp ground gin­ger 2 tsp bi­car­bon­ate of soda few chunks crys­tallised gin­ger, chopped

FOR THE FROST­ING

85g but­ter 175ml dou­ble or whip­ping cream 175g caster su­gar

1 Heat oven to 160C/140C fan/gas 3. But­ter and line a 23cm round cake tin. Put the but­ter, su­gar, trea­cle and syrup in a large pan and gen­tly heat, stir­ring un­til the but­ter has melted and the mix­ture is smooth. Re­move from the heat and cool for 10 mins.

2 Stir in the eggs and milk, then sift in the flour, gin­ger and bi­car­bon­ate of soda. Mix well, then pour into the pre­pared tin. Bake for 50 mins-1 hr un­til the cake is firm to the touch and springs back when pressed in the cen­tre. Cool in the tin for 15 mins, then turn out, peel off the pa­per and cool on a wire rack.

3 Put the frost­ing in­gre­di­ents in a small pan over a medium heat and stir un­til the but­ter has melted and the mix­ture is smooth. In­crease the heat and boil hard for 3- 4 mins, stir­ring oc­ca­sion­ally; at this stage the frost­ing should look like runny cus­tard. Pour into a bowl and leave to cool for 30 mins. Beat with an elec­tric whisk un­til thick and spread­able. Spread over the cooled cake and dec­o­rate with crys­tallised gin­ger.

PER SLICE 527 kcals, fat 27g, sat­u­rates 17g, carbs 65g, su­gars 45g, fi­bre 1g, pro­tein 5g, salt 1g

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