Iced Rosette Ginger Cake

Serves: 10

Perfect with a cup of tea!

Ingredients
Method

Ingredients:

125g butter

125g muscovado sugar

200g golden syrup, plus 2 tbsp

3 pieces Waitrose Chinese Stem Ginger, finely chopped, plus 2 tbsp syrup from the jar

250g Homepride self-raising flour

3 tsp ground ginger

1 tsp bicarbonate of soda

50g essential Waitrose Sultanas

2 large free-range eggs, beaten

250ml milk

500g Waitrose Ready-to-roll White Icing

icing sugar, for dusting

method:

Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 20cm round cake tin.
Place the butter, sugar, 200g golden syrup and the chopped ginger and syrup together in a small pan and gently heat, stirring.
Place the flour, ground ginger, bicarbonate of soda and sultanas in a large bowl.
In a jug, whisk together the eggs and milk. Pour the melted syrup mixture and the egg mixture into the bowl of flour and beat well. Pour the mixture into the tin and bake for 35-40 minutes.
Leave the cake to cool in its tin before turning out onto a serving plate upside down. Brush with extra golden syrup.
Roll out the icing on a sugar-dusted surface to the thickness of a pound coin. Stamp out 3cm discs and arrange in an overlapping ring around the edges of the cake, moving towards the centre. Leave the icing to set for a couple of hours before serving.

Print Recipe www.waitrose.com/