Ginger Butter Cake

Sunday afternoon, supposed to be relaxed.  The sky is grey, a bit chilly.  The first Sunday in Hong Kong, 2012, that is cool.  Ginger!  It brings warmth.  Adapt from a recipe made with crystalized ginger, I used purely fresh ginger, about 11cm, peeled and grated.  Hmm, ginger taste was not outstanding.  But anyway,  great slice of ginger butter cake for an early gloomy winter day.

185g butter
120g icing sugar
1 tbsp maple syrup
4 large eggs
1/2 tsp vanilla extract
Zest of 1 orange
50ml Grand Marnier
Stem ginger, 11cm, grated
250g cake flour
2tsp baking powder
Big pinch ground nutmeg
125ml whole milk

Butter a loaf pan, 9*5 inch and dust with floour

Whisk butter, icing sugar and maple syrup until light and fluffy.

Beat in eggs, one at a time.  Whisk in the orange zest, grated ginger and vanilla essence.

Mix in Grand Marnier, orange zest and ginger.

Fold in 1/3 of the sifted flour mixture, then half the milk. Repeat with another third of flour, then milk. Finish off with a final fold in of the remaining flour.

Bake 45 minutes.  Let cool.  Remove from pan.  Enjoy!  I took a cup of earl grey.  The cake remained moist the next day.  Can’t keep longer because all’s gone.


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