adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Light ginger and honey cake with stem ginger icing
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Tangy lemon cake with a hint of ginger, perfect for high tea.
Ingredients:
  • 325g plain flour
  • 10.00 gm ground ginger
  • 10.00 gm baking powder
  • 200g caster sugar
  • 160g unsalted butter, melted, cooled
  • 4 eggs, lightly whisked
  • 260g (1 cup) Greek yoghurt
  • 100ml honey icing
  • 25g stem ginger in syrup, plus 1 tbsp syrup
  • 175-200g pure icing sugar
  • 20.20 gm pouring cream
Instructions:
  • Preheat your oven to 180C/160C fan forced. Lightly grease and flour a 22cm kugelhopf or bundt cake pan for easy release.
  • In a bowl, sift together flour, ginger, and baking powder. Stir in sugar and create a well in the center. In a separate bowl, beat together butter, egg, yogurt, and honey until smooth using a wooden spoon. Pour the mixture into the well and stir until thoroughly combined.
  • Transfer the prepared mixture into the pan and bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Allow it to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Slice stem ginger and set aside. Whisk 175g icing sugar, ginger syrup, and cream in a bowl until smooth. Add extra 25g icing sugar if needed, until icing reaches desired thick and pourable consistency.
  • Drizzle the sweet icing over the cake and sprinkle with fresh ginger for a burst of flavor.

Similar Recipes