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Congresbury Ginger Shortcake

Congresbury Ginger Shortcake

Cost $5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Cake Base

    • ½ cup butter
    • ¼ cup white sugar
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground ginger

  • Glaze

    • ¼ cup confectioners' sugar
    • ¼ cup butter
    • 1 tablespoon golden syrup
    • 1 teaspoon ground ginger

STEPS

1

Preheat the oven to 400°F (200°C). Grease a 9-inch cake pan or springform pan.

2

Cream the ½ cup butter and ¼ cup white sugar until smooth. Sift together the flour, baking powder, and 1 teaspoon ground ginger. Add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.

3

Pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. Allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.

4

Transfer the cake to a serving plate. Combine the confectioners' sugar, ¼ cup butter, golden syrup, and 1 teaspoon ground ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted.

5

Pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. When cool, cut the cake into 8 wedges.

NUTRIENTS

Per 1 serving

🔥

286

Calories

  • 3
    Protein
  • 30
    Carbs
  • 18
    Fats

💡 You can substitute golden syrup with honey or light corn syrup, but golden syrup provides the most authentic flavor.For easier removal, line the base of the pan with parchment paper.Make sure to refrigerate the cake properly to allow the glaze to set.