JULIA’S Ginger with brown sugar cream cheese frosting
100g Demerara sugar
150g golden syrup
150ml light olive or vegetable oil
50ml full cream milk
60g fresh ginger, grated
250g self-raising flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp freshly ground cloves
1 tsp freshly ground cardamom
Brown sugar cream cheese frosting
125g unsalted butter, softened
250g full fat cream cheese, room temperature
100g brown sugar
2 tbsp icing sugar, sifted
Zest of a lemon
Roughly chopped pistachios, to serve.
Preheat oven to 180C. Grease and line a round 21cm cake tin.
Whisk the sugar and eggs until pale and well incorporated. Pour in the golden syrup, oil, milk and ginger and continue to whisk until smooth. Gently whisk in the remaining dry ingredients until just incorporated. Pour into the prepared tin and bake in the oven for 45-50 minutes or until a skewer comes out clean when inserted. A few crumbs on the skewer are fine too. Allow to cool for ten minutes in the tin then transfer to a wire rack to finish cooling.
Make the frosting by beating the butter and cream cheese together in a bowl of a stand mixer fitted with a whisk attachment until smooth. Add in both the sugars and continue to whisk on a medium setting until all combined and light, around 3 minutes. I don’t like my frosting super sweet, but if you want it a little sweeter, simply add some more icing sugar until it is to your liking. Fold through the lemon zest and spread the frosting onto the cooled cake. Top with pistachios and serve.
What else I’m eating this month:
Pumpkins simply cut into wedges and roasted with salt and olive oil. Similarly, roasted carrots tossed with parsley, almonds, olive oil and lemon. Also lots of citrus!
What else I’m cooking with:
An Attica take-home meal! I went for the family meal option which was a lasagne for two, garlicky pull-apart bread, and a house salad. We also indulged in one of their Basque cheesecakes and it was incredible.