Ginger Cake

Christmas is coming closer everyday and traditional home except for "good putting" smell of cinnamon, cloves, fresh butter, fragrant syrups and sweets! The food will be made later.

Today breaking some traditions, instead of the usual Greek pastries, we will make a cake with a delicious peppery flavor, aroma of ginger and Caramel. Make it and I'm sure you'll like it!

work: 45′

time: 1h:30′

medium: 3/5

Ingredients ( slices) 170 gr/ 6.0 oz brown sugar 110 gr/ 3.9 oz plain flour 80 gr/ 2.8 oz self raising flour 1 tsp baking soda	2 tsp ground powdered ginger 1 tsp ground cinnamon ½ nutmeg, freshly ground 2 large eggs 160 ml/ 5.4 fl oz buttermilk 130 gr/ 4.6 oz butter, softened	Beat together sugar, milk, butter and eggs.
Finally add the sieved dry ingredients over the bowl.	Pour the mixture into well buttered and floured mold.	Bake in oven at 180°C/ 350°F/Gas 4 for 35′-40′ minutes until risen and golden.
	Caramel 60 gr/ 2.1 oz butter 110 gr/ 3.5 oz firmly packed soft light brown sugar 4 tbs milk 110 gr/ 3.9 oz sifted icing sugar Melt the butter, on low heat, with brown sugar and milk.	Stirring constantly let it melt well.
Add the powdered sugar sifting the top of the pot.	Take care to not overcook it. Check the appropriate liquidity and add some milk and butter if needed	Invert the cake on a rack and let cool thoroughly
Place cake on a platter and "cover" pouring spoonfuls of the caramel, making sure it flows to the center of the Cake. If you do not use powdered ginger you can use 2-3 tablespoons freshly grated ginger root.

Zambia Sifaki