Ginger and Sour Cream Cake
1*1/2 cups self-raising flour
1*1/2 teaspoons ground ginger
1*1/2 cups brown sugar
3 eggs, lightly beaten
180 g melted butter
125 ml sour cream
Preheat the oven to 180 *C. Lightly grease a 23 – cm round spring form cake tin and line the base with non-stick baking paper.
Sift the flour and ginger into mixing bowl and stir in the sugar. Stir in the eggs and melted butter. Combine to a smooth batter.
Spoon into the prepared tin and smear the sour cream over the top.
Bake for 45 minutes or until lightly browned on top.
Cook for 10 minutes in the tin on a rack. Turn out onto the rack and cool completely before serving.