Moist Ginger Cake Recipe

Name: Moist Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g self raising flour; 200 g caster sugar; 200 g margarine; 3 medium eggs; 4 tablespoons golden syrup; 2 peices gingerroot, grated; 2 tablespoons ginger syrup; 2 teaspoons ground cinnamon; 2 teaspoons orange extract; 2 teaspoons cocoa powder

Servings: persons

200 g self raising flour
200 g caster sugar
200 g margarine
3 medium eggs
4 tablespoons golden syrup
2 peices gingerroot, grated
2 tablespoons ginger syrup
2 teaspoons ground cinnamon
2 teaspoons orange extract
2 teaspoons cocoa powder

1
Preheat over to 180u00b0c.
2
mix the sugAr and margarine in a bowl till light and fluffy.
3
Add one egg and some flour with cocoa powder and fold in to the mix.
4
Repeat till all egg and flour is gone.
5
Grate the stem ginger or chop into small pieces and add into the mix.
6
Add 4 tablespoons of golden syrup to the mixture.
7
Add 2 tablespoons of syrup from a jar of stem ginger as well.
8
Add the cinnamon and orange extract to the mix and fold for a minute or two to get some air into the mixture.
9
Place the mixture into one 9 inch cake tin (or any tin you like to use).
10
Place just above the middle of the oven for 30 too 35 minutes.
11
Take out of the oven and leave to cool slightly before removing it from your cake tin.
12
Enjoy with whatever else you like.

520

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 200 g self raising flour, 200 g caster sugar, 200 g margarine, 3 medium eggs, and more.

Yes, Moist Ginger 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.

Moist Ginger Cake

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