Gingerbread Cake

Gingerbread Cake


375g self-raising flour

1 tbsp ground ginger

3 tsp ground cinnamon

1 tsp ground nutmeg

250g brown sugar

200g unsalted butter, chopped

100g golden syrup

3 eggs, beaten

350 ml milk


Preheat oven to 150°C.

Grease and line a baking tray 30 cm x 30 cm x 5cm deep

Sift the dry ingredients

Melt the butter and golden syrup, stirring to combine, leave to cool 5 minutes

Add the egg and milk to the golden syrup and stir to mix

Fold in the flour to combine to a batter and add spiced apples

Pour into the lined tin

Bake the cake for 15 – 20 minutes or until a skewer comes out clean

Leave to cool in the tin for 5 minutes, remove paper and cool on a wire rack

Cut into squares to serve with the caramel ice cream and caramel sauce

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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