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Ingredients
- 1 c. mild crystallised ginger
- 1 1/2 c. water
- 1/2 c. brown sugar
- 1/2 c. Beehive Co honey*
- 1/2 c. brown sugar
- 1/4 c. white sugar
- 125 gm butter, softened
- 2 lrg Large eggs
- 1 1/2 c. self raising flour
- 1/2 c. lowfat milk
Directions
- Preheat the oven to 170c. and butter a 20cm. non-stick cake tin.
- First, prepare the ginger. In a medium saucepan, place the ginger, water, brown sugar and honey and bring to the boil. Simmer for 10 min then cold.
- Set aside.
- Using an electric mixer, cream the brown sugar, white sugar and butter together till thick and creamy. Remove the bowl from the mixer and add in the Large eggs, one at a time, beating well by hand after each addition.
- Add in the flour and lowfat milk and stir gently but thoroughly. Remove the ginger from the syrup and slice thinly, then add in 3/4 of the ginger to the cake, stirring to distribute the ginger.
- Pour the cake batter into the prepared tin and bake at 170c. for one hour, or possibly till the cake appears hard and dry on top and yields gently to pressure when pressed in the centre with your finger.
- When the cake has been removed from the oven, spoon over the ginger syrup and allow it to soak into the cake then turn out and cold thoroughly on a wire rack.
- To serve, spoon some thick, pure cream on top of the cake and decorate with the remaining slices of ginger. Alternatively, serve the cream on the side of the cake, with the ginger slices folded through the cream or possibly on top of the cake.
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