Wellbeing & Eatwell Cover Image 1001x667 2023 05 11t104034.786

Ginger Cake with Brown Butter Frosting

Ginger Cake with Brown Butter Frosting

By: Naomi Sherman

If you haven’t tasted brown butter frosting, this recipe is about to change your life. Thanks to the Maillard reaction, your browned butter will impart a nutty, toasty, deep flavour to your frosting that is beautifully offset by the rich and spiced cake. Something a bit different for next time you need to serve a crowd.


Servings

15

Prep time

Cook time

Recipe


Ingredients

  • 450g self-raising flour
  • 2 tsp bicarb soda
  • 1 tbsp powdered ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp nutmeg
  • 200g golden syrup
  • 100g brown sugar
  • 2 eggs
  • 500mL milk
  • 125g butter
  • 3 cups icing sugar
  • 2 tsp maple syrup
  • 2-4 tbsp milk

Method


  • Preheat oven to 180°C. Grease and line a 22cm x 32cm baking tin.
  • Sift together the flour, bicarb, ginger, cinnamon and nutmeg.
  • Place the butter, golden syrup and brown sugar in a saucepan and heat over medium heat until the butter has melted and the sugar has dissolved.
  • Pour into dry ingredients and mix to combine.
  • Add the eggs and the milk and mix well.
  • Pour into your slab pan and bake for 35-40 mins until a skewer comes out clean.
  • To make the frosting, place the butter in a saucepan and heat over medium-high heat until the butter melts, foams up and then starts to brown and smell fragrant and nutty.
  • Remove from the heat and cool to room temp.
  • Place butter, icing sugar and maple syrup in a mixing bowl and use a mixer to combine on low before beating on high until fluffy, adding a touch of milk as required to get the perfect consistency.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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