I love ginger and this cake meets my ginger cravings.
Ingredients : What you need
130g plain flour
130g SR flour
1 tablespoon ground ginger
1 teaspoon baking powder
½ teaspoon salt
170ml golden syrup
170ml sour cream
1 ½ tsp. finely grated lemon zest
1 Tsp. freshly grated ginger
½ cup brown sugar
180g butter melted
150g pitted dates chopped
6 (I used a lot more!) crystallised ginger finely sliced
Section 2: Add Numbered Directions
Preheat oven to 180 degrees and butter a 24/5 round cake tin. Line with backing paper
Put plain, SR flour, ground ginger, baking powder, salt into large bowl and whisk together for a minute. In a separate bowl add lightly beaten eggs, golden syrup, sour cream, lemon zest, fresh ginger, brown sugar and butter. Whisk until just combined
Tip flour mixture into the egg mixture and stir until just combined. Toss in dates mixed with an extra couple of Tsp. of flour so they don’t fall to the bottom.
Pour batter into the tin and scatter the crystalised ginger on top
Belinda says to bake the cake for 35/40 minutes but I found in my oven that it was closer to an hour. Cake should spring back when pressed in the centre.
Leave the cake for about 7 minutes before undoing the spring form or inverting.
I served mine with a mixture of sour cream, sheep’s yoghurt, vanilla extract and a pinch of sugar!