Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS ginger cake is a very similar recipe to a carrot cake, but has crystallised ginger in the batter and has a lovely sweet and spicy taste. The mixed spice and brown sugar also make it dark and moist, and then the sugar icing adds a lovely creaminess and sweetness to cut through the spice and ginger. It is great with a cup of coffee on a lazy summer afternoon.
150g unsalted butter
150g soft brown sugar
3 free-range eggs beaten
2 tbsp. milk
200g self-raising flour
1 tsp. baking powder
2 tsp. ground ginger
1 tsp. mixed spice
75g chopped crystallised ginger
For the icing:
150g icing sugar
Juice of half a lemon
Extra crystallised ginger to decorate
Preheat the oven to 170oC and butter a 7” round cake pan.
Sieve the flour, mixed spice, ground ginger and baking powder together into a clean dry bowl and set aside.
Beat the butter and sugar together until light and fluffy and then gradually add the egg and milk and then the flour alternately, folding in gently after each spoonful. Continue until all the egg and flour is used up; if the mixture is too stiff, add a tablespoon of milk – you want a soft consistency. Add the chopped crystallised ginger and mix well.
Spoon the cake mixture into the prepared tin and bake for 50 minutes to 1 hour, until the cake is well risen, dark golden brown and firm to the touch.
Allow the cake to cool in the tin for 5 minutes, then turn it out onto a wire cooling rack and allow to cool completely before adding the frosting.
To make the icing, add the lemon juice to the sieved icing sugar in a bowl and mix until thick and glossy.
Spoon the icing over the top of the cake and allow it to drizzle down the sides, before adding the pieces of crystallised ginger as decoration.