• 50 g (2 oz) piece of fresh root ginger
  • 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 150 g (5 oz) self-raising flour
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 50 g (2 oz) sultanas
  • 200 g (7 oz) icing sugar
  • several pieces of crystallized ginger, very thinly sliced, to decorate

Line a 12-section bun tray with paper cake cases. Peel and finely grate the ginger, working over a plate to catch the juice. Put the butter, caster sugar, eggs, flour, baking powder and vanilla extract in a bowl. Add the grated ginger, reserving the juice for the icing. Beat with a hand-held electric whisk for about a minute until light and creamy.

Stir in the sultanas and then divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Beat the icing sugar in a bowl with the ginger juice, making up with enough water to create an icing that just holds its shape. Spread over the tops of the cakes with a small palette knife. Decorate with the crystallized ginger slices.

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