Alleluya Bar and Cafe, Ginger Cake
I was over at a friends the other day, who fortunately for me is a great chef. She made this most wonderful cake brought out in true style on a clear glass cake stand with a dome lid. I didn't have my camera on me, but Tania (the great chef) told me where to find this super moist ginger cake recipe. It is the Allulya Bar and Cafes Ginger Cake, who's recipe was featured in the New Zealand Foodtown Magazine. Anyway I managed to find it on the net so I made this wonderful cake which turned out great. Might be a great cake to make for the Antigua Boat Show.
Alleluya Bar and Cafes Ginger Cake
120g caster sugar
110g canola oil
155g Golden syrup (oil scale tray before weighing so syrup slides off into your bowl)
1 teaspoon of ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
125g self raising flour (or 115g of plain with 1 heaped teaspoon of baking powder)
120ml warm water
25g unsalted butter or I find salted works too
25g Golden syrup
1 level teaspoon ground ginger
50g icing sugar
Heat oven to 160 degrees Celsius. Line the base of a 6 " round cake tin.
Beat together eggs, sugar, oil and golden syrup until well combined.
Sieve dry ingredients and add into the wet mixture, stir well and add in water. This makes an extremely thin batter don't worry this is the correct consistency.
Pour the thin batter into the cake tin and bake for 60 - 80 minutes.
It is suggested to leave the cake in the cake tin for two days to mature but I never can wait this long. It definitely improves in flavour over the two days.
To make the icing
Combine ingredients in a small saucepan over a low heat, stir until the butter has melted, cool slightly and spread over cake. Serve with whipped cream.
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