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.
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
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.