Coffee and Ginger Cake
Over a year ago
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Ingredients
- 50g Unsalted butter
- 75ml Milk
- 1 Tbsp Ground coffee (not instant)
- 2cm Fresh ginger, peeled and grated
- 2 Large eggs
- 225g Caster sugar
- 100ml Sunflower oil
- 100g Chopped pistachios
- 275g Plain flour
- 1 Tsp Baking powder
- 30g Unsalted butter
- 225g Icing sugar
- 100g Cream cheese
- ½ Juice from ½ lemon
Accompaniment
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Description
A nice subtle coffee flavour, not overpowering, and the fresh ginger blending together well to give a very satisfactory taste
Method
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1
Line base and sides of deep 22cm square cake tin with nonstick paper
Heat oven to 180 C/375 F (160 C fan oven)
Melt butter in pan and remove from heat
To butter add milk, coffee and ginger, and stir
In a bowl whisk the sugar and eggs until fluffy and pale
Beat in the coffee mix, and the sunflower oil
Stir in 75g of the nuts and fold in the flour and the baking powder
When everything is mixed in and you have a nice goo pour into cake tin
Bake for 30-35 min until a skewer comes out clean
Allow to totally cool
Beat icing butter and butter together as best you can for such a small amount. Then add the cream cheese and lemon juice and beat until mixed nicely. Spread over cake
Sprinkle with remaining nuts
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