CHINESE GINGER SYRUP CAKE

INGREDIENTS REQUIRED ... 1 cup of crystallised ginger , 1 and 1/2 cups of water , 1 cup of soft brown sugar divided in half ,1/2 cup of honey , 1/4 cup of castor sugar ,125gm of room temp butter/ marg , 2 eggs beaten , 1/2 cup of milk , 1 and 1/2 cups of self raising flour . Whipped , thickened cream for serving . Preheat your oven to 180 deg C and well grease a 20 cm non stick cake pan . So let's get started , first place the crystallised ginger , which you need to slice thinly in a medium saucepan along with the water , 1/2 cup of brown sugar , the honey and bring to a simmer for 10 minutes . Remove from heat and set aside to cool . Using your electric mixer cream together another 1/2 cup of brown sugar and the butter until thick and creamy . Now alternatively add by stirring with a wooden spoon the beaten eggs , flour and milk , making sure all ingredients are thoroughly combined . Strain the sliced ginger from the cooled syrup , add 3/4 of the sliced ginger to the batter, stirring to combine . Pour the batter into the prepared pan and bake in the preheated oven for 60 minutes or until a skewer inserted comes out clean ( the cake should be firm and dry on top ) . Remove the cake from the oven , cool slightly and then remove to a wire rack and spoon over the remaining syrup and allow to soak in . To serve fold remaining ginger slices into whipped , thickened cream and serve alongside or on top of the cake . Delicious .