Sticky ginger cake

Sticky ginger cake

By
From
Arabesque
Photographer
William Meppem

This cake uses both fresh grated ginger and dried ginger powder. It is deliciously moist, and mouth tinglingly hot and gingery. Serve warm at tea-time or turn it into a dessert with a generous dollop of crème fraîche, ginger cream or even burnt honey ice-cream.

Ingredients

Quantity Ingredient
220g golden syrup
170g sour cream
110g soft brown sugar
2 eggs
4 teaspoons fresh ginger, grated
1 teaspoon lemon zest, grated
280g butter
130g plain flour
130g self-raising flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger powder
2 tablespoons unsalted pistachios, shelled

Method

  1. Whisk together the golden syrup, sour cream, brown sugar, eggs, grated ginger and lemon zest. Melt the butter and whisk it into mixture. Twice sift the flours, baking powder, salt and ginger powder. Fold into the warm batter, whisking gently if necessary to break down any residual lumps of flour. The batter will be fairly runny.
  2. Tip it into a well-greased 20 cm spring-form tin and bake in the centre of a preheated 180°C oven for 35–45 minutes, or until a skewer comes out clean.
  3. Soak the pistachios in boiling water for 2 minutes then use a very sharp knife to peel away the skins. Pat dry and chop them finely.
  4. Sprinkle the pistachios over the cake and serve with a dollop of ginger cream.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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