Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
For cake mix:
150g soft butter
150g Shipton Mill Organic White Self Raising Flour
150g golden caster sugar
3 large eggs, room temperature
2 tablespoon fresh milk
1 teaspoon vanilla bean extract
50g soft butter
150g icing sugar, sieved
good quality jam
Preheat the oven to 190C. Line a 12-hole muffin tin with cupcake cases.
Place all the cake ingredients in a large bowl and beat with an electric handwhisk for one minute or until thoroughly combined. Mixture should be smooth in appearance and of a 'dropping' consistency.
Evenly divide the mixture between the 12 cake cases. Bake in the oven for 18 minutes or until well risen and golden brown in appearance. After a few minutes, take the cakes out of the tin and place on a cooling rack.
When the cakes have cooled completely, use a sharp knife to cut out the top of each of the cake and slice in half. Beat the butter and icing sugar together to form a smooth and fluffy buttercream. Place a teaspoon of jam in each cake and then top with a teaspoon of buttercream and the cut cake (aka 'butterfly wings'). Dust with icing sugar before serving.
Added by: Alex Ross
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