Chinese Ginger Syrup Cake Recipe

Name: Chinese Ginger Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mild crystallised ginger; 1-1/2 cup water; 1-1/2 cup brown sugar; 1/2 cup Beehive Co. honey; 1/2 cup brown sugar; 1/4 cup white sugar; 4-3/8 oz. butter, softened; 2 lg. eggs; 1-1/2 cup self-raising flour; 1/2 cup milk

Servings: persons

1
Preheat the oven to 170 degrees C. Grease a 20cm.
2
non-stick cake tin.
3
First, prepare the ginger.
4
In a medium saucepan place the ginger, water, brown sugar and honey and bring to the boil.
5
Simmer for 10 minutes then cool; set aside.
6
Using an electric mixer, cream the brown sugar, white sugar and butter together until thick and creamy.
7
Remove the bowl from the mixer and add the eggs, one at a time, beating well by hand after each addition.
8
Add the flour and milk and stir gently but thoroughly.
9
Remove the ginger from the syrup and slice thinly, then add 3/4 of the ginger to the cake, stirring to distribute the ginger.
10
Pour the cake batter into the prepared tin and bake for 1 hour, or until the cake appears firm and dry on top and yields gently to pressure when pressed in the centre with your finger.
11
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.
12
To serve, spoon some thick, pure cream on top of the cake and decorate with the remaining slices of ginger.
13
Alternatively, serve the cream on the side of the cake, with the ginger slices folded through the cream or on top of the cake.

1285

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup mild crystallised ginger, 1-1/2 cup water, 1-1/2 cup brown sugar, 1/2 cup Beehive Co. honey, and more.

Yes, Chinese Ginger Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chinese Ginger Syrup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions