• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • (A):
  • 225g butter
  • 175g brown sugar
  • (B) Mix together:
  • 2 tsp instant coffee powder
  • 1 tsp coffee essence
  • 1 tsp vanilla essence
  • 1 tsp rum essence, or 1 tbsp rum liqueur
  • 1 tbsp fresh ginger juice
  • 8 egg yolks
  • (C) Sift:
  • 225g flour
  • 2 tsp baking powder
  • 1 tsp ginger powder
  • 1 tsp salt
  • (D) Meringue (beat till stiff):
  • 3 egg whites
  • pinch of salt
  • 2 tbsp sugar
  • 100g crystallised ginger, chopped and tossed in a little flour


  1. Cream (A) till light and fluffy. Mix in (B)gradually. Beat in egg yolks, two at time.
  2. Fold in (Cc) in small batches. Add meringue and combine well. Add tossed ginger pieces and mix well.
  3. Grease and line a 21cm square cake tin. Pour batter into prepared tin. Bake cake in a preheated oven at 170°C for 20 minutes, then 160°C for 30 to 40 minutes or until cake is cooked through when tested with a skewer.
  4. Leave the cake in the tin for five to 10m inutes, then remove it from the mould and place it on a wire rack to cool.

You may also like

Leave a Reply

Your email address will not be published.