triple ginger goats milk caramel cake
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Triple ginger lemon cake

gingery sponge cake, perfect for layer cakes, with three forms of ginger with stem ginger syrup
Course: Dessert
Cuisine: Mediterranean
Keyword: cake, lemon, stem ginger, triple ginger

Ingredients

  • 120 grams caster sugar
  • 60 grams dark soft brown sugar
  • 4 eggs
  • 220 grams unsalted butter
  • 220 grams self raising flour
  • 2 pieces of stem ginger in syrup (from a jar)
  • 2 tbsp of the syrup from a jar of stem ginger
  • 5 tbsp chopped candied stem ginger
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tbsp milk
  • juice from half a large lemon or whole small lemon
  • zest of one lemon

For the ginger syrup

  • 80 grams fresh stem ginger
  • 400 ml water
  • 200 grams caster sugar

Instructions

  • Preheat the oven to 160c
    Grease and line three 9 inch cake tins with baking paper,Using a stand mixer with the whisk attachment beat the butter and sugar together until its really light and fluffy. (stop the mixer after 1 minute and scrape the sides of the bowl with a spatula and whisk again for another 2 to 3 minutes) make sure that the sugar has been completely incorporated and that it is really light and fluffy. It could take 5 minutes so don’t rush.Add one egg and whip at high speed for 2 minutes, stop the mixer and scrape the sides of the bowl with the spatula and whisk again then add the second egg, whisk for 2 minutes and scrape the bowl then add the next egg. Continue this process with the last egg, then whisk at high speed for three minutes until the mixture is thick, pale and creamy. (please don’t rush this step, the mixture needs to be light and fluffy)Add the vanilla extract
    Remove the bowl from the mixer and using a spatula fold in the flour, ground ginger, cinnamon and salt by hand, then add the chopped stem ginger, candied ginger, lemon zest and fold in.Add the milk and fold in then add the lemon juice and fold in. (don’t fold in to vigorously as you don’t want to over work the flour)Separate the mixture between the tins and level out and bake for 20 to 25 minutes, check if it is baked by using a knife, inserted into the centre if it comes out clean its done.Leave to cool completely
    To make syrup
    Peel the skin of the ginger and slice into chunks
    Place in a pan with 400ml of water and boil for 10 to 15 minutes until it is infused
    Turn off the heat and leave to infuse in the water for 20 minutes.Remove the ginger and squeeze to remove any liquid and add the sugar into the pan and place back on the heat.
    Stir until the sugar has dissolved then bring to the boil and let simmer for about 8 minutes.
    Let cool
    once cake is cool, brush onto the sponge and then use the buttercream listed in on next recipe card