We all love a bit of cake now and again, right? I stumbled upon this recipe whilst flicking through at a book shop so out comes the iPhone and, snap, the recipe is mine. I’ve tweaked the levels of ginger to my personal taste, adding fresh and crystalised ginger to the already fairly low measure of the powdered stuff. The silky blanket of sour cream moistens the sponge beautifully.
Preheat oven to 180°C.
Lightly grease a 23cm round springform tin and line the base with non-stick paper.
Sift the flour & powdered ginger into a mixing bowl, add the sugar, crystalised and fresh ginger and rub the flour to prevent the ginger from clumping. Stir in the eggs and the melted butter and mix to a smooth batter. Spoon into the prepared tin and smear the sour cream over the top.
Bake for 50-60 minutes or until cooked through.
Cool for 10 mins in the tin before turning out onto a rack to cool completely.
Dust with icing sugar and grate or slice some crystalised ginger to garnish. It’s best served at room temp or a little warm.