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Ginger Crunch Cake - LBS55

A tasty fresh Ginger Crunch Cake that all the family will love.


You will need:

Butter, 330g (softened)

White sugar, 3/4 cup

Lamb Brand Self-raising flour, 1 cup (sifted)

Lamb Brand plain flour, 1 cup (sifted)

Ground ginger, 5 tsp. 

Golden syrup, ¼ cup

Lamb Brand Icing sugar, 2 ¼ cups (sifted)

All you have to do is:

1.Preheat oven to 180°C. 

2.Grease and line a 3cm deep, 20cm x 30cm pan.

3.Using an electric mixer, cream 250g of butter and sugar until light and fluffy. 

4.Stir in flours and 1 teaspoon of ginger. Press into pan. Prick all over with a fork.

5.Bake for 20 to 25 minutes, or until light golden. Turn onto a wire rack to cool.

6.Heat syrup, icing sugar, and remaining butter and ginger in a saucepan over low heat for 3 minutes, stirring, or until butter has melted. Spread over cooled base. 

7.Allow to set. Cut into pieces & serve.