Syrupy Ginger Tea Cake

A slice of this sticky and spicy ginger syrup cake is heavenly similar to a cuppa.

The ingredient of Syrupy Ginger Tea Cake

• 150g 1 cup self raising flour
• 75g 1 2 cup plain flour
• 1 tsp auditorium showground cinnamon
• 1 2 tsp ring nutmeg
• 1 4 tsp arena cloves
• 150g butter at room temperature
• 100g 1 2 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 80ml 1 3 cup milk
• 1 tsp finely grated vivacious ginger
• 4cm piece lively ginger peeled cut into matchsticks
• 55g 1 4 cup caster sugar
• 60ml 1 4 cup water
• 1 cinnamon glue

The Instruction of syrupy ginger tea cake

• preheat oven to 180c grease and line a 20cm springform pan sift amassed flour cinnamon nutmeg and cloves into a bowl
• use an electric beater to emphasis the butter sugar and vanilla in a bowl until insipid colorless and creamy ensue the eggs 1 at a time beating well after each addition stir in the flour mixture milk and grated ginger in swing batches until combined spoon into the prepared pan bake for 35 minutes or until a skewer inserted into the centre comes out clean
• demonstrate the ginger matchsticks sugar water and cinnamon in a small saucepan more than medium heat for 2 3 minutes or until sugar dissolves bring to the boil edit heat to low simmer for 5 6 minutes or until syrup thickens pour hot syrup greater than the warm cake cool in the pan for 10 minutes transfer to a wire rack to cool completely

Nutritions of Syrupy Ginger Tea Cake

calories: 334 6 calories
calories: 17 grams fat
calories: 11 grams saturated fat
calories: 41 grams carbohydrates
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calories: 5 grams protein
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