Ginger Cake with Citrus Frosting

Lemony, citrusy frosting hits the top note of this subtly spicy cake - will almost surely make you come back for more!

• 165g firmly packed brown sugar
• 110g plain flour
• 75g self raising flour
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 125g butter, softened
• 2 eggs
• 160 ml buttermilk
• 1/4 cup golden syrup

Citrus Frosting

• 30 g butter, softened
• 1 teaspoon  finely grated orange rind
• 1 tablespoon lemon juice
• 1 cup icing sugar

1. Preheat oven to 170 C. Grease and line cake tin.
2. Sift dry ingredients into medium bowl. Add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat about 2 minutes until mixture is smooth and paler in colour.
3. Pour mixture in pan, bake about 35 minutes. Cool

Citrus frosting

Using wooden spoon, beat butter and rind together in small bowl; gradually beat in juice and icing sugar.

Serves 10

Espresso cupcakes with cream cheese frosting

• 75g butter
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 1/2 cups light brown sugar
• 1 egg, beaten
• 7 tbsp strong black coffee
• 3 tbsp buttermilk

For the cream cheese frosting

• 30 g butter, softened
• 80 g cream cheese, softened
• 2 tablespoons coffee concentrate
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line a 12-hole muffin tin with paper cases.
2. Melt butter. Sift the flour and baking powder into a large bowl. Stir in the sugar.
3. Stir the egg and melted butter together and then stir in the coffee and buttermilk. Gently stir into the dry ingredients until just combined.Spoon the mixture equally into the paper cases.
4. Bake in the oven for about 25 minutes until risen and springy to the touch. Cool.

Cream cheese frosting

Beat butter, cream cheese and coffee concentrate in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Makes 12

Family Chocolate Cake

One saucepan plus one large, heavy baking dish are practically all the equipment needed to put together this easy, yummy chocolate cake.

• 2 cups water
• 3 cups caster sugar
• 250g butter, chopped
• 1/3 cup cocoa powder
• 1 teaspoon bicarbonate of soda
• 3 cups self-raising flour
• 4 eggs, beaten lightly

1. Preheat oven to moderate. Grease deep 26.5  cm x 33cm baking dish, line with baking paper.
2. Combine the water, sugar, butter and combined sifted cocoa and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil, then reduce heat; simmer, uncovered, 5minutes.Transfer mixture to large bowl, cool to room temperature.
3. Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish.
4. Bake for about 50 minutes. Cool. Spread cold cake with fudge frosting.

Fudge Frosting

• 90g butter
• 1/3 cup water
• 1/2 cup caster sugar
• 1 1/2 cups icing sugar mixture
• 1/3 cup cocoa powder

Combine butter, the water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 minutes or until frosting thickens. Beat with wooden spoon until spreadable.

Serves 20

Source: The Australian Women's Weekly