Fresh ginger cake
- 1 cup plain flour
- 1 cup self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground allspice
- 125g unsalted butter
- 3/4cup brown sugar
- 1/3 cup mild molasses
- 80g fresh ginger, peeled and finely grated
- 2 eggs
- 1/2 cup buttermilk
- icing sugar, for dusting
- glazed ginger, thinly sliced
Preheat oven to 180°C.
Butter and line with baking paper the base of a deep 20-22cm round cake tin.
Sift flours, soda and spices into a bowl. In the bowl of an electric beater, cream butter then beat in sugar until light and fluffy.
Beat in molasses, grated ginger, then eggs one at a time. Fold in sifted flour mixture and then buttermilk.
Pour into tin, smooth top. Bake 35-40 minutes, or until skewer inserted in middle comes out clean.
Cool in tin, then transfer to serving plate. Dust with icing sugar and scatter with glazed ginger. Serve with thickened cream, if desired.
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