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Cakes

Fresh Ginger Cake

Name: Fresh Ginger Cake
Prep time: 15 min
Cook time: 35 min
Yield: 8
Ingredients: 125g butter; 1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g); 2 eggs, beaten; ½ cup Chelsea Golden Syrup (180g); 4 Tbsp fresh peeled ginger, finely grated; 1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra; 1 tsp Edmonds Baking Soda; 2 cups Edmonds Standard Grade Flour (300g); 1 tsp Edmonds Baking Powder; 2 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp mixed spice; 1 pinch salt; Ginger Butter Icing; 1 ½ cups Chelsea Icing Sugar (225g); 25g butter, melted; 1 tsp ground ginger, plus a little extra to sprinkle; Boiling water

Preparation

15 mins

Bake

35 mins

Difficulty

Easy

Servings

Fresh Ginger Cake is moist and full of spicy ginger flavour. It’s a comforting dessert - always great with a cup of tea.

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Ingredients
Method

Ingredients

125g butter
1 cup Chelsea Organic Coconut Sugar (150g) or Chelsea Dark Cane Sugar (200g)
2 eggs, beaten
½ cup Chelsea Golden Syrup (180g)
4 Tbsp fresh peeled ginger, finely grated
1 cup Meadow Fresh Original Milk (250ml) + 1 Tbsp extra
1 tsp Edmonds Baking Soda
2 cups Edmonds Standard Grade Flour (300g)
1 tsp Edmonds Baking Powder
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
1 pinch salt

Ginger Butter Icing

1 ½ cups Chelsea Icing Sugar (225g)
25g butter, melted
1 tsp ground ginger, plus a little extra to sprinkle
Boiling water

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Organic Coconut Sugar

Made from the nectar of the...

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Dark Cane Sugar

A moist, dark brown sugar...

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Reviews

3

What did you think of this recipe?

Louise Johnstone

This fresh ginger cake is a rich moist cake with a big ginger taste, baked it in a silicon ring, easy and delicious.

Louise Johnstone

Gorgeous fresh ginger cake with big bold flavours

Phyllis

Beautiful, fluffy and light. Was even nicer the next day as flavor was more matured. Great for winter morning teas!

Method

Preheat oven to 180°C conventional / 160°C fan-forced. Grease a 24cm ring cake tin and line the base with baking paper.

Beat Tararua Butter and Chelsea Organic Coconut Sugar or Dark Cane Sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in Chelsea Golden Syrup, fresh ginger and 1 cup Meadow Fresh Original Milk (mixture doesn't come together nicely, but it doesn't make a difference to the final baked cake!).

Mix Edmonds Baking Soda with the extra 1 Tbsp Meadow Fresh Original Milk. Fold into the butter mixture with the Edmonds Standard Grade Flour, Edmonds Baking Powder, spices and salt, until combined.

Spoon mixture into prepared tin. Bake for 30-40 minutes or until the top feels firm to touch and the cake is beginning to pull away from the sides of the tin. Cool in the tin for a few minutes then turn out onto a wire rack to cool completely.

Ginger Butter Icing : Mix all ingredients together, adding a teaspoon of boiling water at a time, until icing is a soft, spreadable consistency. Spread over the cake and lightly sprinkle with extra ground ginger.