This recipe is simple as it is delicious. Published by the CWA, in the aptly titled Country Women’s Association Classics: over 400 favourite recipes, this recipe is by Shirley Tongs from Tasmania. The recipe is apparently a standby cake on farms due to its simple ingredients. I selected it as it included two of my favourite flavours; lemon and ginger. The recipe itself couldn’t be simpler, and the batter is smooth and voluptuous you are very tempted to lick the spoon.
I hope you enjoy this as much as I did!
125g softened butter
1 cup sugar
grated zest of 2 small lemons
2 cups plain flour
pinch of salt
2 teaspoons ground ginger
1 cup warm milk
1 tsp bicarb soda
2 tbsp golden syrup
Preheat oven to 140C.
Beat the butter and sugar until light and fluffy. Add the egg and beat well. Add the zest.
Sift the flour with the salt and ginger. Combine the bicarb soda, milk and golden syrup, and add to the butter mixture alternately with the flour. Beat vigorously.
Pour into greased tin and bake for 1 hour (test after 45 minutes).
It’s a very easy cake to make and it transports well eg to tennis for supper. Love the lemon, ginger and golden syrup flavours.