Slow Food Saddleback News

Ginger Cake with Lemon and Pistachio Icing

For the cake

1 cup golden syrup
¾ cup caster sugar
¾ cup sunflower oil (I used olive oil)
2 cups plain flour
1 tsp cinnamon
1/4tsp ground cloves
dash white pepper
2 tsp bicarb soda
2 large eggs
100g finely grated fresh ginger

Line base and sides of a 22cm springform tin with double layer of baking paper.

Combine golden syrup, sugar and oil in a bowl and mix well. Sift flour, cinnamon and cloves and set aside.

Bring 1 cup of water to boil in a saucepan then add bicarb soda, then stir gently into sugar mixture and stir to combine then stir in ginger. Gradually whisk in flour/spice mixture then add eggs one at a time mixing well.

Pour mixture into prepared tin and bake at 1700 C for 60 minutes or until a skewer inserted comes out clean. Allow to cool in tin for 10 mins. Before turning out.

For icing – below is the actual recipe. I used a container of sour cream instead of butter and cream and just whipped it then added much less sugar to taste as well as lemon zest and juice

125g butter, diced and at room temp.
2 cups icing sugar
1 tblsp lemon zest
1 tblsp lemon juice
1 tsp cream (I think this maybe wrong you would need more)
¼ cup chopped pistachios

Whip butter and gradually add sugar beating continuously on low speed. Add lemon zest and juice beating till smooth. Add cream till it is in a spreading consistency. Ice cake and sprinkle with pistachios. Slice with a hot knife.