Ginger Cake with Fudge Frosting

DIRECTIONS

• Heat the oven to 150*C.
• Line a 9 inch square cake tin with baking parchment.
• (Butter the tin first) Melt the butter, sugar and syrup in a saucepan set over a medium heat.
• Remove from the heat and leave to cool slightly.
• Then stir in the ground ginger, eggs and milk.
• Sift the flour and soda into a large bowl.
• Make a well in the center, add the ginger mixture and blend together until smooth, using a large spoon or whisk.
• Pour the mixture into the cake tin and bake for 1 hour until firm to the touch and a skewer inserted into the center comes out clean.
• Remove from the oven and allow to cool completely.
• When cold, wrap in foil and leave for 3 days to improve.
• Heat the frosting ingredients in a heavy based pan over a moderate heat, until melted.
• Bring to a boil and simmer for 5 minutes, stirring constantly and taking care that the frosting does not burn.
• Remove from the heat and whisk until just thickened to a pouring consistency.
• Leave to cool and set a little.
• Spread over the top of the cake.
• For a smooth finish dip a palette knife in hot water and run it across the top, repeating as necessary.
• You may prefer the slightly rough and textured look, which comes naturally.