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200g brown sugar
2 Tbsp golden syrup
2 giant eggs
1 tsp vanilla essence
2 tsp powdered ginger
1 tsp cinnamon
¼ tsp floor cloves
265g self-raising flour
160ml milk
100g walnuts, roughly chopped
Brown butter cream cheese icing
150g cream cheese, room temperature
50g butter
1 ½ cups icing sugar
1 tsp vanilla essence
Extra walnuts, to embellish
Method
- Brown the butter for the icing: place the butter in a small pan over a medium warmth. Stir till the brown bits type on the underside and it smells nutty. Transfer to a bowl and let it cool to room temperature.
- Preheat the oven to 180C. Grease a 20cm spherical cake pan and line with baking paper.
- Using an electrical mixer, beat the butter, brown sugar and golden syrup collectively in a big bowl till pale and creamy.
- Beat within the eggs, separately, till effectively mixed. Beat within the vanilla essence and spices.
- Alternating in batches, combine within the flour and milk till mixed, then stir within the chopped walnuts.
- Turn the cake batter out into the ready pan. Bake for 45 minutes or till a skewer inserted within the centre comes out clear. Cool for 10 minutes within the pan, then switch it to a wire rack.
- Make the icing: beat the cream cheese in a big bowl till easy. Stir within the cooled brown butter, vanilla essence and icing sugar and blend effectively. Ice the cake as soon as it’s chilly and beautify with additional walnuts.
– fresh.co.nz
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