Monday 17 July 2023

Double Ginger Cake

Are you a ginger fan?  I am!  Both the root and the hair colour are pleasing to me.  (But maybe not THAT Prince.)  Buderim Ginger (only an hour or two up the coast from us) is very well-known in Australia (and perhaps the world) as a major grower, and a producer of delicious ginger items.  Nothing better than a cold bottle of their soft drink on a hot day.  It's Mr P.'s fave beverage!  And they make a delicious spiced version for Christmas.  Oops, sorry - I'm sounding like an ad.  Anyway, just saying how much we love ginger!

This cake is marvellously gingery, and moist and spicy.  A winner for sure.  This recipe is from Around the Table by Julia Busuttil Nishimura (yep, another one).  I made this cake for our online Cookbook Club.  So many of her recipes still to try ...  Sage, potato and pancetta galette anyone?  

iced, decorated and ready to eat

Serves 8:


100g./3.5 oz demerara sugar

3 large eggs

150g./5.3 oz golden syrup   see Notes

150 mL/5 oz neutral vegetable oil

50 mL/1.8 oz full-fat milk

50g./1.8 oz ginger, peeled and grated   see Notes

250g./9 oz self-raising flour

pinch of sea salt

1 Tbs ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground cardamom

pistachios, chopped, or pistachio slivers, to serve  (about 2-3 Tbs)

Brown Sugar Cream Cheese Frosting:

250g./9 oz cream cheese

125g./4.5 oz butter (use unsalted if you wish)

100g./3.5 oz brown sugar

2 Tbs pure icing sugar

zest of a lemon


On goes your oven to 180C/356F, while you butter and line a round 23cm/9 inch with baking paper

Grab a large bowl, and whisk the sugar and eggs together till pale and well-mixed

Add the golden syrup, oil and milk, and the fresh ginger - keep whisking till smooth

Now add the flour, salt, and spices; gently whisk till beautifully combined

Pour the batter into the tin, and bake for 50-55 minutes till - yes, you guessed it - you pierce its gingery heart with a skewer and look for it to be as clean as a whistle

Leave it ruminating in the cake tin for 10 minutes, then turn out onto a wire rack to get as cool as the Antarctic air

Now you want to make the frosting/icing:

Cream cheese goes into a large bowl, and you beat until smooth

Add the butter and keep on beating till smooth again   see Notes 

Now add in both sugars and yes, keep beating for 3-4 minutes till well-combined (and light and airy, says Julia)

Fold the lemon zest thru' your lovely mixture

Now smooth this lush icing over your cooled cake, and fling on the chopped pistachios

Keep the iced cake in the fridge for a couple of days - if you don't eat it all on the first day, or in an airtight container on the kitchen bench


Subs. for golden syrup: honey/molasses/maple sugar/sugar/agave syrup/brown rice syrup

I used about a 10cm/4 inch piece of ginger root, and I whizzed it up in the food processor

Julia says to make the icing in a stand mixer - I don't have one - so I used my electric hand beaters

I zapped the ginger in my small food processor 'cos who wants to grate?

whisk in the ginger

batter into the buttered and lined tin

brown and beautiful after 50-ish mins. in the 180C oven

fluffy frosting/incredible icing done!

pistachios scattered over, and ready to eat

we couldn't wait :=)

nor could Boo or Mikey

(And a wee bit more info about the cult I grew up in, for those curious. We weren't even allowed to eat chocolate, in case it had been made with blood.  What the?!!  You were not allowed to say the words - 'human being', because only God was a being.  Huh?  Medical treatment was a bit sketchy; my mum died of cancer as she had refused treatments.  And on it goes ...)


c. Sherry M.


  1. It's Judee from Gluten Free A-Z Blog: I think your cake looks gorgeous and very tasty. The pistachio topping is over the edge. Love it. Hoping to get back to INK for August. !!

    1. hi Judee, thank you! Looking forward to seeing you in August :)

  2. I too adore ginger and drink lots of fresh ginger tea in winter. This cake is definitely a winner with all the wonderful warming spices and that topping is the bomb!

    1. yes indeed ginger is so good for you. thanks for dropping by.

  3. Ginger is a favorite of mine also, and the cake looks great. Thanks for sharing your story of childhood in a cult -- sounds terrible about your mother, so sorry to hear that.
    best, mae at

  4. I think you need to write a book on the cult. Which I will read while indulging in this divine sounding and looking cake. Sorry about your mom not getting the medical attention she needed.
    from Tandy I Lavender and Lime

    1. yes it could take a book. my niece always says she can't believe my childhood.

  5. I am a great fan of ginger. Interesting recipe.

  6. I am a HUGE fan of ginger. In fact, gingerbread (ginger cake) is one of my all-time favorite treats around the holidays. This cake sounds absolutely fantastic - right up my alley! And that cult? What the what!?

    1. me too David. Love the fresh zing and warmth from it.

  7. I love ginger and this looks absolutely fantastic!

  8. Usually I associate ginger in baking with the Christmas season, but I definitely like this cake, especially with the addition of cardamom and pistachios. I think you can even turn this into even a more summery variation by topping it with caramelized peaches or other fruit.

    1. yes they were good flavours! Not sure fruit would go with it but you can try :)

  9. Usually I associate ginger in baking with the Christmas season, but I definitely like this cake, especially with the addition of cardamom and pistachios. I think you can even turn this into even a more summery variation bu topping it with caramelized peaches or other fruit.

  10. I LOVE ginger! Thank you for sharing, I will be making this cake soon. Blood in the chocolate??

    1. Yep I know, it's weird. I think it's like the eggs in wine kind of thing - maybe!

  11. Although my first experience with ginger left a lasting impression...Many years ago, I mistaken crystallized ginger for candy, oh my!! It was a while before I could try it again. Good to say, I am officially a fan of ginger, and would love it in a cake. Very nice!


    1. oh yes that would be very zingy! I love ginger in all its forms, and am very glad we have local ginger to use.

  12. I am a ginger fan too and this sounds like my kind of cake...simple and flavorful with spices. The brown sugar icing sounds perfect as well. Karen (Back Road Journal)

  13. That sounds really good - I can be a bit wary of too much ginger in savoury foods but with golden syrup and a cream cheese frosting it is always a winner - I love a ginger cake or biscuit and ginger ale is a favourite drink.

    1. ginger is a marvellous addition to sweet and savoury. I often have some finely chopped ginger sitting in my freezer. I buy a big piece of root, chop it and freeze! so handy.

  14. I love a good ginger cake and have them on rotation during Winter, and always use my same recipe, but I love the look of your icing. Your book club sounds like good value. Sherry thank goodness you survived the cult. Gosh what a childhood, we will be waiting for the next installment.

    1. hi Pauline, they are delicious. Yes love the book club!

  15. I love a good ginger cake (and was a ginger myself... when there was hair...). But I have never had one iced. How fun! Definitely making this in the fall!

  16. The Brown Sugar Cream Cheese Frosting sounds like the perfect complement to the gingery goodness of the cake.


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