Simon Rimmer served up a delicious whiskey ginger cake with cream cheese frosting and stem ginger on Sunday Brunch.
The ingredients are: 200g butter, 85g of soft light brown sugar, 185g of syrup, 100ml of coconut milk, 25ml of whisky (peaty one), 250g self-raising flour, 2 teaspoon of ground ginger, 100g chopped, toasted almonds, 2 eggs, 30ml of milk and 5cm piece ginger, grated.
For the whiskey cream frosting : 150g of butter, 175g of icing sugar, 25ml of whisky (peaty one), 300g of drained cream cheese and 1 teaspoon of vanilla.
Decorate with stemmed ginger.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes