Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
You will need a 23cm ring cake pan
100g plain flour (Shipton Mills)
1 tablspn cornflour
275g caster sugar
80g shelled & ground pistachio nuts
8 large egg whites
¼ tspn salt
1 tspn cream of tartar
1 tspn vanilla extract
½ tspn almond extract
2 tablspns rosewater (I find English Provender Co the best, not overpowering)
Petals from 2 pink roses (UNSPRAYED)
20g shelled and chopped pistachio nuts
150g icing sugar
1½ to 2 tablspns lemon /lime juice
Pre heat oven to gas mk 2 (150C/300F)
Sift flours together and 90g of sugar
Whisk egg whites in large bowl at low speed until frothy, add salt and cream of tartar; increase speed and whisk until stiff but not dry.
Beat in rest of caster sugar, vanilla and almond extracts.
Stir the ground pistachios into the flours and carefully fold the mixture into the egg whites until thoroughly mixed
Pour into UNgreased ring pan, smooth the top.
Bake for 30-35 minutes until top is springy to touch.
Remove from oven, invert the tin on wire rack, leave to cool completely -2 to 3 hours.
Run a palette knife around inner and outer edges of cake tin to loosen.
Turn cake out onto a plate.
Drizzle rosewater over the top – it will seep through the cake
Remove the heels of the rose petals (the parts that join at the base of the petal)
Sift icing, add lemon juice to make very slightly runny.
Drizzle over top and edges of cake; scatter chopped pistachios and petals.
Good Housekeeping - Circa 2005
Added by: Mazzabuck
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