RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 120 gm Ballantyne Rolled Unsalted Butter, softened
• 2 cups fine yellow semolina
• ½ cup Coles Finest Red Gum Honey
• 1 cup caster sugar
• 2 eggs, separated
• ½ cup milk
• ½ tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• pinch salt
• 1 cup sugar
• 1 cup water
• Zest of 1 lemon
• 1 inch piece ginger, sliced

METHOD:

• Preheat oven to 180C. Grease a 30cm x 20cm baking tray and line with baking paper. Lightly grease baking paper.
• Cream butter and sugar in a mixer on medium speed until pale and fluffy. Slowly add eggs yolks one at a time and carefully pour in milk. Add vanilla and mix to combine. The batter should look slightly separated, which is okay at this point.
• In a separate bowl, add semolina, baking powder, baking soda and salt and mix to combine. On a low speed, gently add dry mixture to the wet mixture and beat on medium speed until smooth.
• Beat egg whites with a hand mixer until soft peaks form. Gently fold into cake batter, careful not to knock out any air.
• Pour batter into lined tray and bake for 20-25 minutes, until golden brown and firm to touch.
• Whilst cake is in the oven combine sugar, honey, water, ginger and zest in a small saucepan and bring to the boil over a medium-high heat. Reduce heat and simmer for 10 minutes. Remove ginger pieces.
• Pour syrup over cake as soon as it is removed from the oven.

PRODUCTS WE USED :