Ginger Cake

Makes 12 squares


Ingredients:

2 cup (225g) self-raising flour
3 tsp ground ginger
1 tsp ground cinnamon
½ tsp bicarbonate of soda
½ cup (115g) butter or margarine
¾ cup (115g) light soft brown sugar
2 eggs
5 tsp golden syrup
5 tsp milk

Topping:
3 pieces stem ginger
¾ cup (115g) icing sugar
4 tsp stem ginger syrup


Method:

• Preheat oven to 160°C (325°F). Grease a shallow oblong tin measuring 27.5 x 17.5cm and line with non-stick paper. Sift flour, ginger, cinnamon and bicarbonate of soda into a bowl. Rub in butter, then stir in sugar.
• In a bowl, whisk together eggs, syrup and milk. Pour into dry ingredients and beat until smooth and glossy. Pour into prepared tin. Bake in the oven for 45-50 minutes until well risen and firm to the touch. Leave in tin for 30 minutes, then remove to a wire rack to cool completely.
• Cut each piece of stem ginger into quarters and arrange on top of cake. In a bowl, mix together sifted icing sugar, ginger syrup and sufficient water to make a smooth icing. Put icing into a greaseproof paper icing bag and drizzle over top of cake. Leave to set. Cut cake into squares.