Ginger carrés with whipped cream

Ginger carrés with whipped cream recipe
For 12 servings

Ingredients

150 grams butter or margarine
120 grams brown sugar
180 grams dark or light brown syrup
1 tablespoon sugar
4 teaspoons ginger powder
210 grams of self-rising flour (or ordinary flour with 4 teaspoons of baking powder)
2 teaspoons grated lemon zest 2 eggs
50 ml water approximately

Instructions

Put the butter, sugar, syrup and water in the pan and gently warm until the butter is melted.

Sift all dry ingredients.

Pour the melted ingredients on the dry and whisk everything, preferably with the mixer, well interlocked.

Add the grated lemon zest and the eggs.

Mix everything together well and put the dough in the foil-clad cake pans.

Bake the cake on 160 a 175 degrees, baking time about 1 hour if you use a round spring shape you should bake the little longer.

Place in the oven: in the middle.

Let the cake cool for 30 minutes in the tin.

Serving: Cut the cake into squares or sliced.

Spray the desired whipping cream.

Variation: Use 30 grams of ground almonds and 180 grams flour.