Chinese Ginger Syrup Cake
1 cup of mild crystallized ginger
375ml. (1 1/2 cups) Water
115g. (4 oz) brown sugar
125ml. (1/2 cup) Honey
115g. (4 oz) brown sugar, extra
¼ cup white sugar
125g. (1/2 cup) butter, softened
2 large eggs
225g. (7 1/2 oz) self raising flour
125ml. (1/2 cup) Milk
Preheat the oven to 170C. (340F) and butter a 20cm. (8") non-stick cake tin.
First, prepare the ginger. In a medium saucepan, combine the ginger, water,
brown sugar and honey and bring to the boil. Simmer for 10 minutes then cool.
Using an electric mixer, cream the brown sugar, white sugar and butter together
until thick and creamy. Remove the bowl from the mixer and add the eggs, one at
a time, beating well by hand after each addition.
Add the flour and milk and stir gently but thoroughly. Remove the ginger from
the syrup and slice thinly, then add 3/4 of the ginger to the cake, stirring to
distribute the ginger.
Pour the cake batter into the prepared tin and bake at 170C. (340F) for one
hour, or until the cake appears firm and dry on top and yields gently to
pressure when pressed in the centre with your finger. Pour the ginger syrup over
the hot cake and allow the cake to absorb the syrup. When the syrup has been
absorbed, remove the cake tin.
To serve, spoon some thick, pure cream on top of the cake and decorate with the
remaining slices of ginger. Alternatively, serve the cream on the side of the
cake, with the ginger slices folded through the cream or on top of the cake.