Ginger Cake with Brown Butter Frosting
Ginger Cake with Brown Butter Frosting
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.
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