Ingredients
Serves 12
Cake
Frosting
Method
- Grease a 20cm round, deep cake tin and line with baking parchment.
- Coarsely grate the and remove any excess moisture by patting between several layers of kitchen paper.
- Peel and finely grate the into a small dish to catch all the juice. Squeeze the ginger against the side of the dish to release more juice. Reserve the juice.
- Put the grated in a large bowl with the , and zest. Beat with an electric hand whisk until pale and fluffy.
- Add the , a little at a time, beating well after each addition.
- Sift the , and into the bowl. Add the , grated , and 75g of the , and stir gently together until evenly combined.
- Spoon into the tin, level the surface and bake for about 1-1¼ hours until risen and golden. To test the cake is cooked, push a skewer into the centre - it should come out clean.
- Remove the cooked cake from the tin and leave to cool on a wire rack.
- To make the frosting, beat the in a bowl. Add the juice, juice and , and beat until smooth (but not too much or it may curdle).
- Using a palette knife, spread the frosting over the top and sides of the cake. Scatter with the .
