- 100g butter, softened
- ½ cup brown sugar
- 2 eggs
- 1 tablespoon golden syrup
- 1 cup self-raising flour, sifted
- ¼ cup milk
- 60g crystallised ginger, finely chopped
- 60g walnuts, finely chopped
- icing sugar mixture, to dust
- 60g butter, softened
- ½ cup icing sugar mixture
- ¼ teaspoon vanilla essence
Step by step
Preheat oven to 180°C. Grease two 20cm round sandwich pans, then line bases with baking paper.
Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in golden syrup. Alternately fold flour and milk into butter mixture, beginning and ending with flour. Fold in ginger and walnuts. Spoon mixture among prepared pans and spread evenly. Bake for 25–30 minutes or until centre of cakes spring back when lightly touched.
Line 2 wire racks with baking paper. Turn cakes onto prepared racks. Peel off baking paper and place on top of cakes to prevent them drying out. Cool.
To make vanilla buttercream, use an electric mixer to beat butter and icing sugar until light and fluffy. Add vanilla essence and mix to combine.
Place 1 cake, top-side down, on a serving plate and spread with vanilla buttercream. Top with remaining cake and dust with icing sugar to serve.