Super easy to make, and all stuff I already had, with a couple of shortcuts like finely chopped buderim naked ginger instead of grated raw ginger, and cream soured with lemon juice instead if sour cream. I was fascinated to see how the cream poured on top of the cake mix before baking would work out, it kind of sinks to a lovely gooey centre in the bottom centre of the cake.
1 cup muscovado sugar
7cm piece of ginger, grated OR 6-8 pieces of naked ginger
1 1/2 cups SR flour
2/3 cup sour cream
1tbspn raw sugar
Preheat oven 170.
Line 22cm round tin with baking paper.
Cream butter and sugar, add eggs 1 at a time.
Add ginger, blend til smooth.
Fold in flour, mix well.
Pour cake mix in tin, make indentation in top of mix.
Pour in cream, sprinkle with raw sugar.
Bake 50 min or til cooked.
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