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home > recipes > cakes > chinese ginger syrup cake
from NSW, Australia 1 cup of mild crystallised ginger 1 1/2 cups of water 1/2 cup brown sugar 1/2 cup honey 1/2 cup brown sugar 1/4 cup white sugar 125g. butter, softened 2 large eggs 1 1/2 cups self raising flour 1/2 cup of milk Preheat the oven to 170c. and butter a 20cm. non-stick cake tin. First, prepare the ginger. In a medium saucepan, place the ginger, water, brown sugar and honey and bring to the boil. Simmer for 10 minutes then cool. Set aside. 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. 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. When the cake has been removed from the oven, spoon over the ginger syrup and allow it to soak into the cake then turn out and cool thoroughly on a wire rack. 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.

Chinese Ginger Syrup Cake


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keyword: chinese
keyword: ginger
keyword: syrup
ethnicity: chinese
recipes for cakes
recipes by angel-food.chat
Email Address:
(posted September 22, 2003)

from NSW,
Australia

1 cup of mild crystallised ginger
1 1/2 cups of water
1/2 cup
brown sugar
1/2 cup
honey

1/2 cup
brown sugar
1/4 cup white
sugar
125g.
butter, softened
2 large
eggs
1 1/2 cups self raising
flour
1/2 cup of
milk

Preheat the oven to 170c. and
butter a 20cm. non-stick cake tin.

First, prepare the ginger. In a medium
saucepan, place the ginger, water,
brown sugar and honey and bring to the boil. Simmer for 10 minutes then cool. Set aside.

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. 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.

When the
cake has been removed from the oven, spoon over the ginger syrup and allow it to soak into the cake then turn out and cool thoroughly on a wire rack.

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.



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