Ginger Syrup Cake
By Morrisons
Published on 04 May 2020
This recipe is the icing on the cake to any occasion... and it's the icing on this cake that gives it a real 'wow' factor.Time and servings
1 hr 5 minsTotal time
14Servings
30 minsPrep time
35 minsCooking time
Ingredients
- 330 g of icing sugar
- 3 tsp of ground ginger
- 200 g of granulated sugar
- 0.5 tsp of ground cinnamon
- 2 tbsp of milk
- 165 g of butter
- 2 eggs, beaten
- 85 g of golden syrup
- 110 g of baking margerine
- 2 tsp of bicarbonate of soda
- 400 g of self-raising flour
- 1 handful of dark chocolate, grated
Method
Step 1
Heat the oven to 180ºC/160ºC fan/Gas 4. Line 2 x 20cm cake tins at least 4cm deep with foil, then grease and line with parchment.Step 2
In a bowl, rub the flour, sugar, 2 tsp of ginger, bicarbonate of soda and margarine with your fingertips until it resembles breadcrumbs.Step 3
Mix the syrup with 480ml hot water then gradually pour into the flour mix, stirring until smooth. Stir in the eggs. Divide the mixture between the tins and bake for 30 minutes or until golden and springy to touch.Step 4
Meanwhile, make the buttercream. Beat 140g of softened butter in a bowl. Add 140g of the icing sugar and beat until smooth. Add a further 140g of icing sugar and 1 tbsp milk. Beat until smooth, adding more milk if needed. Set aside.Step 5
To make the icing, place 25g butter, 25g golden syrup, 1 tsp ground ginger, 1/2 tsp ground cinnamon and 50g icing sugar in a pan and heat gently until the butter has melted. Mix well, then leave to cool slightly.Step 6
To assemble, turn out the cold sponges. Spread buttercream over one, then top with the other. Spread the icing on top. When the icing is set, decorate with grated chocolate.