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Ginger Cake with honey cream icing

Name: Ginger Cake with honey cream icing
Yield: 6
Ingredients: Honey, ⅔ cup (250g) / Treacle (220g); Water, ⅔ cup (170g); Brown sugar, ⅔ cup (100g); Plain flour, 1½ cup (220g); Self-raising flour, ⅔ cup (90g); Bicarb Soda, ½ teaspoon; Ground ginger, 1 tablespoon (5g); Butter (melted), 250g

Ginger Cake with honey cream icing Image

@jantho

Ingredients

Honey, ⅔ cup (250g) / Treacle (220g)

Water, ⅔ cup (170g)

Brown sugar, ⅔ cup (100g)

Plain flour, 1½ cup (220g)

Self-raising flour, ⅔ cup (90g)

Bicarb Soda, ½ teaspoon

Ground ginger, 1 tablespoon (5g)

Butter (melted), 250g

Steps

Cake

Preheat oven to 180°C

Grease a 23 cm square slab pan.

Place all ingredients in TM bowl.

Mix spd 4 for a few seconds. Scrape down sides. Mix again. [Non-TM: Beat on a low speed with electric mixer until combined, texture is smooth.] If using treacle rather than honey, check it is well-suited in.

Pour into pan.

Bake in moderately slow oven (160-180°C electric / 160°C) for 1 hour.

Stand for 5 minutes then turn onto a rack to cool.

Honey Cream Icing

Combine water honey and sugar in saucepan.

Stir constantly without boiling until sugar is dissolved.

Bring to boil, remove from heat, cool to room temperature (must be completely cold).

Beat butter until white and fluffy.

Gradually add honey syrup mixture, beating well.

Assembly

Spread cold cake with honey cream icing

Drizzle with melted dark chocolate.

Nutrition Facts

Calories

625kcal

31%
Fat

27g

41%
Saturated Fat

16g

80%
Carbohydrates

89g

29%
Fiber

2g

8%
Sugar

65g

130%
Protein

6g

12%
Cholesterol

75mg

25%
Sodium

300mg

12%

Percent Daily Values are based on a 2,000 calorie diet.