Ingredients for Syrupy Chinese Ginger Cake
- Crystallized Ginger
- 200ml (¾ cup) water
- 170g (¾ cup) packed light brown sugar
- 100ml (⅔ cup) honey
- 100g (½ cup) granulated white sugar
- 170g (1 cup) unsalted butter, softened
- 2 large eggs
- Self Raising Flour
- 100ml (⅔ cup) milk
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How to Make Syrupy Chinese Ginger Cake
- Preheat oven to 170°C (325°F). Grease and flour a 20cm (8-inch) non-stick cake tin.
- Prepare the ginger syrup: In a medium saucepan, combine 250g (1 cup) peeled and thinly sliced fresh ginger, 200ml (¾ cup) water, 150g (¾ cup) packed light brown sugar, and 100ml (⅔ cup) honey. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Remove from heat and let the ginger syrup cool completely. Set aside. Reserve about 2 tablespoons of sliced ginger for garnish.
- Cream together 170g (¾ cup) packed light brown sugar, 100g (½ cup) granulated white sugar, and 170g (1 cup) unsalted butter until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 225g (1 ¾ cups) all-purpose flour and 100ml (⅔ cup) milk. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in ¾ of the cooled, sliced ginger from the syrup into the cake batter.
- Pour batter into the prepared cake tin and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, pour the remaining ginger syrup evenly over the top, allowing it to be absorbed.
- Let the cake cool completely in the tin before inverting onto a serving plate.
- Serve with a dollop of thick cream and garnish with the reserved candied ginger slices.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
124g
Fat
29g
Carbs
16g
