Syrupy ginger tea cake

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How to make Syrupy ginger tea cake

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 150g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 80ml (1/3 cup) milk
  • 1 teaspoon finely grated fresh ginger
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 1 cinnamon stick

Method

  • Step 1 Preheat oven to 180C. Grease and line a 20cm springform pan. Sift combined flour, cinnamon, nutmeg and cloves into a bowl.
  • Step 2 Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour mixture, milk and grated ginger, in alternating batches, until combined. Spoon into the prepared pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
  • Step 3 Stir the ginger matchsticks, sugar, water and cinnamon in a small saucepan over medium heat for 2-3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5-6 minutes or until syrup thickens. Pour hot syrup over the warm cake. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

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