Ginger Yeti Cake with Lime Drizzle
Served during the recording of Episode 14: Hauling a Couple of Prize Marrows
- 100 g butter, plus extra for greasing
- ½ cup or 100 g dark brown sugar
- 75 g golden syrup
- 100 mL milk
- 1 large egg, beaten
- 1½ cup or 150 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 75 g ready-to-eat prunes, chopped
- ¾ cup or 100 g icing sugar
- 2 tbsp or 50 mL lime juice
- 40 g crystalised root ginger, sliced
- Preheat the oven to 150°C / fan 130°C / gas 2. Grease and base-line a deep 20cm round springform cake tin or use a cake liner, if you like.
- Put the butter, sugar and syrup in a saucepan and gently melt, stirring all the time. Stir in the milk, then tip into a wide bowl to cool. Stir in the egg.
- Sift the flour, bicarbonate of soda and spices into a large bowl and make a well in the centre. Stir in the syrup mixture and prunes. Pour into the tin and bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a cooling rack over a plate.
- While the cake is baking, slice ginger into thin batons.
- Sieve the icing sugar into a bowl and mix to a smooth consistency with lime juice. Pour over the cake. Leave to set for 10 mins and pour residual icing over again.
- Arrange ginger pieces in the shape of a Yeti on the cake, and pour over residual icing again. Rearrange any disrupted ginger pieces. Leave or put in fridge to set; serve.