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Ginger cake with lemon and pistachio icing

Neil Perry
Neil Perry

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Ginger takes the cake in this sophisticated recipe.
Ginger takes the cake in this sophisticated recipe.William Meppem

Some spices work harder than others, sharing their charms across main course and dessert. Here, ginger takes the cake. Source young ginger for the cake and use a microplane so it's grated really finely.

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Ingredients

For the cake

  • 1 cup golden syrup

  • 3/4 cup caster sugar

  • 3/4 cup sunflower oil

  • 2 cups plain flour

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • dash of white pepper

  • 2 tsp bicarbonate of soda

  • 2 large free range eggs

  • 100g finely grated ginger

For the icing

  • 125g diced salted butter, at room temperature

  • 2 cups icing sugar

  • 1 tbsp lemon zest

  • 1 tbsp lemon juice

  • 1 tsps single cream

  • 1/4 cup pistachios, chopped

Method

  1. Line base and sides of a 22cm-diameter round spring-form cake tin with a double layer of baking paper, allowing a 2cm border above the top of the tin.

    Combine golden syrup, caster sugar and oil in a bowl and mix well. Mixture will separate into layers. Set aside.

    Sift flour, cinnamon and cloves together into a bowl and set aside.

    Bring 1 cup of water to the boil in a saucepan, add bicarbonate of soda and stir gently into sugar mixture until well combined, then stir in ginger. Gradually whisk in sifted flour mixture then add eggs one at a time and mix well.

    Pour mixture into prepared tin and bake at 170°C for 60 minutes or until a skewer inserted into cake comes out clean.

    Stand in tin for 10 minutes before turning out on a wire rack to cool.

    For the icing, whip the butter with the paddle attachment in a mixer. Introduce icing sugar, one cup at a time, beating continuously on a low speed.

    Add lemon zest and juice, beating in until smooth. Gradually pour in cream until you achieve a consistency that is easy to spread.

    Ice the cake and sprinkle with chopped pistachios. Slice with a hot, clean knife and serve.

     

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/ginger-cake-with-lemon-and-pistachio-icing-20150701-3ymas.html