A ginger sponge covered with fondant icing, this cake will delight anyone who is fond of ginger.
8 oz. plus
1 teaspoon unsalted butter
8 oz. castor sugar
8 oz. self-raising flour
4 tablespoons finely chopped preserved ginger
1½ teaspoons ground ginger
1 lb. Fondant Icing
1 oz. crystallized ginger, sliced
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, grease an 8-inch round cake tin and set it aside.
In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy.
Beat in the eggs, one at a time, adding a tablespoon of the flour with each egg. When all the eggs have been incorporated, sift in the remaining flour and fold it in with the chopped ginger and ground ginger.
Turn the mixture into the prepared cake tin.
Place the tin in the centre of the oven and bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and turn it out on to a wire rack to cool.
When the cake is completely cold, pour the fondant icing all over the top and sides. Decorate the top of the cake with the crystallized ginger slices and serve.