Ginger Cake

Cake

1. Preheat the oven to 175°C/350°F/gas mark 4. Line a small loaf tin, approximately 15 x 23 cm (6 x 9 inch) with parchment paper.
2. Add all dry ingredients to a large bowl and mix with a whisk.
3. Now add all wet ingredients and mix again with a whisk until just combined. Don’t over-mix.
4. Add to the loaf tin and bake in the over for 35 minutes or until a toothpick or sharp knife comes out clean.
5. Let the cake cool completely.

Icing

1. Add all the icing ingredients (except the cashews) to a saucepan. Whisk vigorously until there are no clumps. Once the mixture is completely smooth, turn on the heat and bring to a boil.
2. Let simmer for 2 minutes – it will thicken – then turn heat off.
3. Add the mixture and the softened cashews to a blender or food processor and mix on high until the cream is smooth.
4. Pour the cream onto the cooled cake and spread it evenly. Place in the refrigerator overnight to set.
5. Serve with Bird’s custard made to packet instructions using a plant-based milk.

For more great ‘Cakes, Biscuits and Puddings’, click here.