Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Ingredients
- 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
- salt
Method
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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Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
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