Alleluya Cafe's Ginger Cake

Last week, I made a Ginger Cake for Grace. I thought she might like something special. Personally, I love anything that is spiced, ginger or cinnamon. So I thought she might like this Ginger Cake. I browsed through the food magazines that I have and found this cake. This was a cake sold in a cafe in Auckland and the cafe was generous enough to share this recipe. Therefore, I'm sharing their recipe here as both Grace and I like the cake.

Recipe for Ginger Cake, extracted from "The Foodtown Magazine, Oct/Nov 2008 - Alleluya Bar and Cafe's Ginger Cake", with modification.
[Makes a 6" round cake]

Ingredients:
1 Egg
120g Fine sugar
109g Canola oil
155g Golden syrup
1 tsp Ground ginger
1/2 tsp Ground cinnamon
1/4 tsp Baking soda
125g Self raising flour
118g Warm water

Icing:
25g Unsalted butter
25g Golden syrup
1 tsp Ground ginger
1/2 tsp Ground cinnamon (not in original recipe)
50g Icing sugar

Method:

1. Preheat the oven to 160C. Line the base of a 6" round cake pan.
2. Beat together the eggs, sugar, oil and golden syrup until well mixed.
3. Combine the dry ingredients and stir them into the egg mixture.
4. Mix in the water. This makes a very thin batter.
5. Pour the batter into the prepared cake pan. Bake for 60-80mins, or until a skewer inserted in the centre comes out clean.
6. Leave the cake in the pan for two days before turning out and icing.
7. To make the icing, heat all the ingredients until the butter is melted.
8. Mix well.  Cool slightly and spread over the cake.
9. Serve the ginger cake with whipped cream.

Note:

* I reduced the golden syrup and sugar quite tremenduously.

* Original recipe was golden syrup. However, my golden syrup was maple flavoured. Therefore, the maple flavour was very strong. If I use this maple flavoured golden syrup again, I'll increase both the ground ginger and cinnamon to double.

* The batter was really very thin after the addition of water. However, after baking, the cake rose rather high and nice.

* The cake was very very soft after the second day. I covered the cake pan with cling wrap and place them in the oven.

* The texture of the cake was similar to Sticky Toffee Cake (as commented by Grace) since I've not tried this before.