Sticky ginger cake (makes 2)

440g	Golden syrup
340g	Crème fraiche or sour cream
220g	Soft brown sugar
4	Eggs
8 tbsp	Fresh grated root ginger
2 tsp	Ground ginger
2 tsp	Grated lemon zest
560g	Butter
260g	Plain flour
260g	Self raising flour
2 tsp	Baking powder
1 tsp	Salt

Method

1.      Whisk together the golden syrup, crème fraiche, brown sugar, eggs, grated ginger & lemon zest.

2.      Melt the butter gently (do not separate it) then whisk into the mixture.

3.      Sift the flours, baking powder, salt & ground ginger & fold into the cake batter.

4.      Grease & flour 2 (12 in) spring form tins, pour the mix in & bake in an oven at 180ºC for about 1 hr until a knife comes out clean.