Ginger Cake

Ingredients

2 1/2 cups (375g) self-raising flour
1 tbs ground ginger
2 tsp ground allspice
200g unsalted butter, chopped, softened
250g dark muscovado sugar
3 eggs, lightly beaten
10cm piece (50g) ginger, peeled, finely grated
250g sour cream, at room temperature
1/4 cup (60ml) milk
1 cup (250ml) molasses

Ginger Icing

1 1/2 cups (180g) icing sugar mixture
1 1/2 tsp ground ginger

Method

1. Preheat oven to 160°C. Grease a 20cm x 30cm x 5cm-deep baking pan and line the base and sides with baking paper.
2. Sift flour and spices into a bowl and mix to combine. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs and beat to combine. Add ginger, sour cream, milk and molasses, beat to combine, then fold in flour mixture until combined.
3. Pour batter into the prepared pan and bake for 55 minutes-1 hour until a skewer inserted in the centre comes out clean. Set aside to cool completely in the pan.
4. For the ginger icing, sift the icing sugar and ginger into a bowl and gradually add 1 1/2-2 tbs water, stirring until well combined and smooth. Turn out cooled cake onto a wire rack, pour over icing and cut into pieces to serve.