1. Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition. 2. Sift the flour and ginger. Fold into the creamy mix. 3. Pour batter into a greased and lined 26 cm spring form tin. 4. Bake at 150oC for 50-60 minutes (or until cooked when tested). 5. Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup). 6. Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely. 7. Remove the cake from the pan and slice into wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
