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I thought this looked like a great variation on a ginger cake just because it involves fresh ginger instead of ground ginger. It goes excellently with a cup of coffee.

In the recipe, it was meant to go with a ginger cream which involved yet more lashings of golden syrup, and since this cake is not exactly health food, I made a slightly friendlier icing to go on top.


250g butter

110g firmly packed brown sugar

4 tablespoons golden syrup

60g fresh ginger, finely grated

150g plain flour

150g self-raising flour

½ tspn bicarbonate of soda

2 eggs, beaten lightly

180ml double cream

Ginger icing

75g butter

¾ cup icing sugar

2 tbspns golden syrup

3 tspns ground ginger


Preheat the oven to 180C. Melt the butter, syrup, sugar and ginger, in a medium saucepan and stir until the sugar dissolves over a low heat.

Add the butter mixture to the flour and bicarbonate of soda.

Then the egg and cream and beat together.

Pour mixture into a lined baking tin.

Bake for about 45 mins or until cooked. Allow to cool before icing.


Combine all the ingredients in a small saucepan over a low heat until they make a smooth liquid, stirring constantly.

Pour over the cake while still warm.