Ginger cake is a classic dessert that has been enjoyed in Australia for years. Whether you’re looking for a comforting dessert that’s easy to make, or a sweet treat to share with friends, ginger cake is sure to be a hit. Here are two delicious ginger cake recipes from Australia that you have to try.
Recipe 1: Classic Australian Ginger Cake
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (120ml) golden syrup
- 3/4 cup (170g) brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons ground ginger
- 2 eggs
- 2 cups (250g) self-raising flour
- 1/2 teaspoon baking soda
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat oven to 350F (180C). Grease and line an 8-inch round cake pan.
- In a medium bowl, cream together the butter, golden syrup, brown sugar, vanilla extract and ground ginger until light and fluffy.
- Add the eggs one at a time, whisking until fully combined.
- In a separate bowl, sift together the self-raising flour and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the buttermilk and mix until fully combined.
- Pour the mixture into the prepared cake pan and bake for 50 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information
Serving size: 1 slice (1/8 of cake)
- Calories: 250
- Total fat: 11g
- Saturated fat: 7g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Sugar: 17g
- Sodium: 150mg
Tips
- For a lighter, spongier cake, use cake flour instead of self-raising flour.
- For an extra gingery kick, try adding some freshly grated ginger or a teaspoon of ground cinnamon.
- For an even more indulgent treat, serve with a dollop of cream or a scoop of ice cream.
Notes
This recipe makes one 8-inch round cake.
Serving Suggestions
- Serve with a cup of tea or coffee.
- Enjoy as a snack with a glass of milk.
- Slice and serve as a dessert with a dollop of cream or a scoop of ice cream.
Frequently Asked Questions
Q: Can I make this cake in advance?
A: Yes, this cake can be made up to two days in advance. Once cooled, wrap the cake tightly in plastic wrap and store in an airtight container at room temperature.
Recipe 2: Traditional Australian Gingerbread
Ingredients
- 1/2 cup (115g) butter, softened
- 1/2 cup (120ml) golden syrup
- 3/4 cup (170g) brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 2 eggs
- 2 cups (250g) plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat oven to 350F (180C). Grease and line an 8-inch square cake pan.
- In a medium bowl, cream together the butter, golden syrup, brown sugar, ground cinnamon and ground ginger until light and fluffy.
- Add the eggs one at a time, whisking until fully combined.
- In a separate bowl, sift together the plain flour, baking soda and baking powder.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the buttermilk and mix until fully combined.
- Pour the mixture into the prepared cake pan and bake for 50 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information
Serving size: 1 slice (1/8 of cake)
- Calories: 260
- Total fat: 11g
- Saturated fat: 7g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Sugar: 19g
- Sodium: 150mg
Tips
- For a lighter, spongier cake, use cake flour instead of plain flour.
- For an extra gingery kick, try adding some freshly grated ginger or a teaspoon of ground nutmeg.
- For an even more indulgent treat, serve with a dollop of cream or a scoop of ice cream.
Notes
This recipe makes one 8-inch square cake.
Serving Suggestions
- Serve with a cup of tea or coffee.
- Enjoy as a snack with a glass of milk.
- Slice and serve as a dessert with a dollop of cream or a scoop of ice cream.
Frequently Asked Questions
Q: Can I freeze this cake?
A: Yes, this cake can be frozen for up to three months. Once cooled, wrap the cake tightly in plastic wrap and store in a freezer-safe container.