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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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If you like Sushi,you will fall in love with this cake.The ginger taste was incredible.It is soft and moist in the middle and the icing sets to a crisp meringue-like coating.Best after a sushi meal. Ingredients:
200 grams self raising flour |
5 tsp ground ginger |
1 tsp baking powder |
1/2 tsp salt |
200 grams butter |
350 grams golden syrup |
100 grams light muscovado sugar |
4 eggs, beaten |
100 grams pecans, roughly chopped |
for topping |
175 grams golden granulated sugar |
1 egg white |
pinch of cream of tartar or juice of one lemon |
85 grams sugar |
100 grams pecan halves |
Directions:
1. Preheat oven to 375F, Butter and line the base of two 20cm cake pans.
2. Sift together the flour, ginger, baking powder and salt. Rub in the butter until it resembles crumbs. I made this in a food processor using pulses motions. It is much easier.
3. Transfer the mixture to a large bowl and beat in the syrup, sugar, eggs, and pecans and ginger. Pour into the pans and bake for 45 minutes till firm. Cool in the pans 10 minutes.
4. Topping:
5. Put the golden sugar, egg white, cream of tartar and 2 tbsp hot water in a bowl set over a pan of simmering water. Beat 10 minutes till thickened and stiff.Layer the cakes with a little icing, swirl the rest over the top and sides.
6. Heat the 85 grams sugar with 4 tbsp water till dissolved, and then boil until It forms a caramel. Stir in the pecan halves, cool on an oiled baking sheet and use to decorate
7. Note: I used walnuts instead of the pecans as it is so difficult to
8. Find pecans in Egypt, however it was so delicious.
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