3 Eggs
2/3 c Castor sugar
3/4 c Self raising flour
1/2 tb Ground cinnamon
2 ts Ginger powder
3 tb Finely chopped ginger mixed
-with 1/2
; tablespoon of flour
To separate
185 g Melted butter
-SYRUP-
1 c Sugar
3/4 c Water
1 tb Chopped or grated ginger; (1
-to 2)
Grease a round cake tin and line the bottom with paper. Beat eggs
with an electric beater until really thick and creamy. Gradually add
sugar and beat until 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 minutes. Stand for a
couple of minutes before turning out onto wire rack which has a tray
underneath. Pour the hot syrup through a strainer over the cake
immediately. Serve hot or warm.
Syrup. Combine the sugar, ginger and water in a saucepan and stir
until the sugar is dissolved. Simmer for 5 minutes.
In the winter the cake can be left in an airtight tin, but if the
weather is hot 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 which 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 whipped cream.
Yields
1 servings