Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
- 3 eggs
- 170g sugar (I have used granulated caster sugar)
- 140g white flour (I have used bread flour from shipton Mill)
- 100g dessicated coconut
- 120g butter
- 160 ml coconut cream (or 120ml coconut milk)
- 2g baking powder
1 - separate the whites from the yolks, whisk the whites and set aside
2 - cream the yolks with the sugar
3 - add in the mix the melted butter, whisk
4 - add in the mix the cocont cream, whisk
5 - add the dry ingredients: dessicated coconut, then the flour with the baking powder
6 - at last, blend gently the whites, to add some air to the dough.
7 - poor in a 20cm round mold
8 -cook for 40 min at 170°C
let it rest, sprinkle with dessicated coconut for showing off...
Added by: Julien CAP
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