Ginger Cake with Espresso Buttercream Icing

Instructions

1. Pre-heat oven to 160°C fan-forced. Grease and line a 20cm cake pan.
2. Using electric beaters cream the butter and sugar until pale. Add eggs one at a time until well combined. Add the golden syrup.
3. Fold in the flour and ginger, alternately with the milk until mixture is smooth. Pour batter into prepared pan and bake for 45-50 mins or until an inserted skewer comes out clean. Allow to cool for 10 mins before removing from pan to a cooling rack to cool completely.
4. For the icing, using electric beaters, beat butter until pale, fold in buttercream icing mix with combined water and coffee. Mix until smooth. Spread over cooled cake and sprinkle with walnuts.

• Servings : 10
• Ready in : 70 Minutes
• Ingredient : CSR Brown Sugar, CSR Buttercream Vanilla Icing Mix, CSR Golden Syrup