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Ingredients
- 3 x Large eggs
- 2/3 c. castor sugar
- 3/4 c. self raising flour
- 1/2 Tbsp. grnd cinnamon
- 2 tsp ginger pwdr
- 3 Tbsp. finely minced ginger mixed with 1/2 Tbsp. of flour to separate
- 185 gm melted butter
- 1 c. sugar
- 3/4 c. water
- 1 Tbsp. minced or possibly grated ginger, (1 to 2)
Directions
- Grease a round cake tin and line the bottom with paper. Beat Large eggs with an electric beater till really thick and creamy. Gradually add in sugar and beat till dissolved before adding more sugar. Gently beat in the flour and cinnamon, beat in the butter then gently beat in the ginger.
- Pour into pan and bake in moderate oven for 30 min. Stand for a couple of min before turning out onto wire rack that has a tray underneath. Pour the warm syrup through a strainer over the cake immediately. Serve warm or possibly hot.
- Syrup. Combine the sugar, ginger and water in a saucepan and stir till the sugar is dissolved. Simmer for 5 min.
- In the winter the cake can be left in an airtight tin, but if the weather is warm it is best kept in the refrigerator. If it has been in the refrigerator I like to give it a gentle zap in the microwave before eating.
- I love syrup cakes because it's impossible to make a mistake and they are always moist, moist , moist. They freeze too that is a great bonus for those of us who are not feeding a horde of young people. Because of their moistness they make an ideal dessert with the addition of a piece of poached fruit - pear would be good with this one - and some mascarpone or possibly whipped cream.
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