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This recipe is classed as easy

Rating 3.36 / 5 (11 votes)

Prep time:
10 min
Cook time:
55 min
Serves:
8

The winner from our summer, 2008, baking competition, Catherine Hudspith, shares her winning cake recipe with the fresh flavours of lemongrass and ginger.

Method

1. Preheat oven to 180C/160C fan-forced/gas mark 4. Grease and line a 20cm round cake tin. Sift together the baking powder with the self-raising flour.

2. Beat the butter with 125g sugar until creamy. Alternate adding the eggs and flour mixture in thirds and continue beating until well combined.

3. Stir in the stem ginger and ground ginger. Add 4 tablespoons of the cordial and mix well.

4. Pour the mixture into the prepared cake tin and bake for 45-55 minutes. If using a fan oven check the cake after 35 minutes. To test if the cake is ready, insert a skewer in the middle and if it comes out clean, it is ready.

5. Allow the cake to cool in the cake tin. While the cake is cooling, make the syrup. Pour the remaining cordial into a saucepan with the rest of the syrup ingredients. Bring to the boil then turn the heat off and let the syrup cool down for a few minutes.

6. While the cake is still in the cake tin, pour over the syrup and leave to absorb. Once the cake is completely cool, remove from the tin and slice. Store in an airtight container.

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Latest Comment

 

A fantastic cake!!! I've made it twice now and it turned out perfectly both times. it's so moist and full of flavour. One thing i did do was xxxxxx the cake all over with a cocktail stick before pouring the syrup over, the syrup soaked in so well, it was brilliant.

ShellyS79737 ShellyS79737  Posted 06 Jul 2009 6:16 PM
 

a very nice cake - however i would double the quantity of syrup next time to make sure that the whole cake was absorbed with the delicious syrup.

pinco pinco  Posted 04 Nov 2008 4:53 PM
 

Congrats Catherine, this sounds wonderful, will make it soon, love ginger.

Annie2008 Annie2008  Posted 20 Sep 2008 4:48 PM