Ginger Cake – Cake Springform

Annie Sommerville: This appetizing cake is surprisingly moist and tastes intensely of fresh ginger. Serve the cake warm for brunch or breakfast or afternoon coffee – it’s sure to sell like hot cakes.

(*) 20 cm ø cake springform pan.

Preheat the oven to 180 °C. Grease the pan.

Sift flour, soda and salt into a large enough bowl.

Mix egg in a bowl. Add molasses and corn syrup and mix well.

In a third baking bowl, beat butter and sugar until creamy. Slowly stir the butter mixture into the molasses, scraping the batter off the sides into the baking bowl one at a time. Now alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients.

Fold in the grated ginger.

Pour the batter into the greased pan and bake for thirty-five to forty minutes, until the top feels elastic and no batter sticks to the needle when tested with a knitting needle.

Comments Rg: tried with ‘raisiné’ (apple pear syrup) instead of molasses and corn syrup. Baking time more like fifty min, cover surface with aluminum foil if it gets too dark.

Have fun baking!

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