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Lily's ginger cake

Brian Turner from Great Food Live
You don't need an electric mixer to make this scrumptious cake from Brian Turner, just a saucepan, a wooden spoon and a willing hand

Lily's ginger cake

Method

1. Grease a 20cm round cake tin with butter and dust with flour. Alternatively, line it with non-stick baking parchment. Preheat the oven to 170C/gas 3.

2. In a saucepan, melt the butter, sugar and golden syrup together in the boiling water.

3. Add the sieved flour and ground ginger. Blend the bicarbonate of soda and a little milk together in a small dish then add this mixture to the pan and quickly beat well.

4. Pour the mixture into the prepared cake tin and bake for approximately 45 minutes, until a skewer inserted in the centre of the cake comes out cleanly.

5. Remove the cake from the oven and leave it to stand for 5 minutes before turning it out onto a wire rack to cool.

6. If possible, keep the cake in an airtight tin (not in the fridge) for 24 hours before proceeding.

7. To make the butter cream, sieve the icing sugar into a mixing bowl. Add the butter and beat to a smooth cream. Stir in the chopped ginger.

8. Cut the cake in half horizontally. Spread most of the butter cream over the bottom portion, the remainder over the top, and sandwich the layers together.

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Serves: 8

Prep: 35 min, plus standing time
Cook: 50 min

Ingredients
400g unsalted Butter, plus extra for greasing
275g Sugar
3 tbsp golden syrup
350ml boiling water
450g self-raising flour, sieved, plus extra for dusting
3 tsp ground ginger
2 tsp Bicarbonate of soda
splash Milk