Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Desserts
Ginger Cake with Espresso Buttercream Icing
20 mins
50 mins
Easy
10
A cozy and indulgent dessert featuring a moist ginger cake infused with warm spices, topped with a rich and creamy espresso buttercream icing. A cake that's sure to impress.
Keep my screen awake
- Ingredients
- Method
Ingredients
- ½ cup margarine or softened butter
- 1 cup Chelsea Soft Brown Sugar
- 2 extra large eggs
- 2 tbs Chelsea Golden Syrup
- 2 cups self-raising flour
- 1 tbs ground ginger ¾ cup milk
Icing
- 250g Chelsea Vanilla Icing Sugar
- 150g butter, softened
- 3 tsp water
- 1 tbs instant coffee
- 2 tbs walnuts, chopped
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
Method
Pre-heat oven to 160°C fan-forced. Grease and line a 20cm cake pan.
Using electric beaters cream the butter and Chelsea Soft Brown Sugar until pale. Add eggs one at a time until well combined. Add the Chelsea Golden Syrup
3. Fold in the flour and ginger, alternately with the milk until mixture is smooth. Pour batter into prepared pan and bake for 45-50 mins or until an inserted skewer comes out clean. Allow to cool for 10 mins before removing from pan to a cooling rack to cool completely.
Fold in the flour and ginger, alternately with the milk until mixture is smooth. Pour batter into prepared pan and bake for 45-50 mins or until an inserted skewer comes out clean. Allow to cool for 10 mins before removing from pan to a cooling rack to cool completely.
For the icing, using electric beaters, beat butter until pale, fold in the Chelsea Vanilla Icing Sugar with combined water and coffee. Mix until smooth. Spread over cooled cake and sprinkle with walnuts.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt