I’ve recently been craving something gingery sweet and as soon as the craving started, I stumbled across Neil Perry’s ginger cake with lemon and pistachio icing (see recipe).  I had to make this cake and quick! It was as if the stars were all aligned as not only did I stumble across the recipe, but I actually had time to make it to satisfy my craving! Little girl was feeling under the weather and ended up going for a 3 hour nap one afternoon allowing me precious hours to bake!

This cake is really delicious.  It’s like a cake version of a gingerbread cookie! It’s so light and moist and has a wonderfully intense ginger kick (as it calls for freshly grated ginger).  Perfect to satisfy a ginger craving!  Unfortunately, I didn’t have enough fresh ginger at hand (having used most of it in the tofu fa I’d made the night before) so I substituted the rest with ginger powder (lots and lots and lots of it).  

Lemon frosting on its own is the best, but paired with the ginger cake, it was wonderful! I could give or take on the chopped pistachios, they definitely do add texture and is a lovely complement but the real hero is the cake itself and the frosting!

I can’t rave enough about this cake!  If you’re as much of a fan of gingery sweets as I am, then this cake is definitely worthwhile making!

Definitely one I will be making again – especially for those special festive occasions at the end of the year!

Ginger cake with lemon and pistachio icing

I've recently been craving something gingery sweet and as soon as the craving started, I stumbled across Neil Perry's ginger cake with lemon and pistachio icing
Prep Time1 hour 30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: French
Keyword: cake, ginger, lemon, pistachio
Servings: 12 Cake
Calories: 450kcal
Author: Recipe_Dep
Cost: $$


  • Food Processor / Mixer
  • Mixing Bowl
  • Microplane


  • 1 cup Golden Syrup
  • 3/4 cup Caster Sugar
  • 3/4 cup Sunflower oil
  • 2 cups Plain Flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 dash white pepper
  • 2 tsp bicarbonate of soda
  • 2 large free range eggs
  • 100 g finely grated ginger

For the icing

  • 125 g salted butter diced at room temp
  • 2 cups icing sugar
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp single cream
  • 1/4 cup pistachio chopped


  • Note this is an exert taken directly from Neil Perry's post on goodfood.com.au


  • Line base and sides of a 22cm-diameter round spring-form cake tin with a double layer of baking paper, allowing a 2cm border above the top of the tin.

Combine Ingredients

  • Combine golden syrup, caster sugar and oil in a bowl and mix well. Mixture will separate into layers. Set aside.
    Sift flour, cinnamon and cloves together into a bowl and set aside.
    Bring 1 cup of water to the boil in a saucepan, add bicarbonate of soda and stir gently into sugar mixture until well combined, then stir in ginger. Gradually whisk in sifted flour mixture then add eggs one at a time and mix well.
    Pour mixture into prepared tin and bake at 170°C for 60 minutes or until a skewer inserted into cake comes out clean.
    Stand in tin for 10 minutes before turning out on a wire rack to cool.

For the Icing

  • For the icing, whip the butter with the paddle attachment in a mixer. Introduce icing sugar, one cup at a time, beating continuously on a low speed.
    Add lemon zest and juice, beating in until smooth. Gradually pour in cream until you achieve a consistency that is easy to spread.
    Ice the cake and sprinkle with chopped pistachios. Slice with a hot, clean knife and serve.

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