A delightful ginger cake with a golden syrup twist, perfect for any occasion.
Combine all the dry ingredients in a mixing bowl.
Sift the dry ingredients to ensure a smooth batter.
Add the butter and golden syrup to the dry mixture and mix until crumbly.
Use your fingers or a pastry cutter for even mixing.
Heat the milk in a saucepan until warm, then pour it into the mixture.
Do not let the milk boil to prevent curdling.
Mix the batter until smooth and pour it into a greased lamington tin.
Tap the tin gently to remove air bubbles.
Bake in a preheated oven at 180°C for 45 minutes.
Check doneness with a toothpick; it should come out clean.
Let the cake cool, then dust with icing sugar before serving.
Wait until the cake is completely cool to avoid melting the sugar.
Continua nella nostra app per un'esperienza migliore
