Who would think that sour cream and ginger could be such a sin? this cake is better served straight out of the oven and is completely mouth watering.
One piece is never enough!
185g butter
1 cup of brown sugar
3 eggs
1 1/2 cups self- raising flour sifted
7cm piece of ginger finely grated
butter, for greasing
2/3 cup sour cream
4 tablespoons of raw granulated sugar
Preheat oven to 120oC
Cream together the butter and the sugar with an electric mixer. Add the eggs one by one, then add grated ginger, beating until the mixture is smooth. fold in the flour, until combined well.
Grease a 22cm round springform tin with butter, and line with baking paper. Pour in cake mixture, then using your spatula make a slight indentation in the top of the mixture. pour the sour cream into this indentation and sprinkle with the granulated sugar.
Bake for 45-50 minutes or until cooked- skewer inserted into the centre should come out clean
No comments:
Post a Comment