I noticed Louisa eating a piece of gingerbread from Starbucks last week and she mentioned how much she loved ginger - hence this weeks Cake Club choice !
We're also visiting Wales with the Vagina Monologue tour and Zoe Williams, who won the Supersweet competition on This Morning with her Rhubarb Crumble Cheesecake, is coming to see the show. So with that in mind I created a Rhubarb and Ginger cake. The rhubarb flavour comes in the form of rhubarb and ginger preserve which I found in the fridge - so the taste isn't that strong but it makes the cake very moist. Added a little rosewater to the icing and it worked for me!
250g soft butter
250g caster sugar
1/2 tsp baking powder
2 tsps ground ginger
3 balls crystillised stem ginger (chopped finely)
250 g self raising flour
125g soft butter
225g icing sugar
1 tsp ground ginger
pink food colouring
2 stem ginger balls
Preheat oven to 180oc and grease and line the bottoms of two cake sandwich tins.
Cream sugar and butter and add eggs, beat well and add the ground ginger.
Fold in baking powder and flour and mix in chopped ginger.
Split the mix between the two tins and bake for 15 to 20 mins till risen and golden,
Allow to cool.
Beat soft butter with icing sugar and ground ginger and cut the sponge in half.
Layer the sponges with the buttercream and preserve,
Make up the icing and spread on top.
Decorate with slivers of stem ginger,
The smell was amazing when the cake tin was opened.