Ginger Lemon Sheet Cake with Icing and Candied Ginger

For the Ginger Lemon Sheet Cakes with Sugar Frosting and Candied Ginger, chop the chocolate. Toast the nuts in a hot pan without fat until fragrant, let cool and chop coarsely.

Preheat the oven to 180 °C top and bottom heat. Cream the butter with the sugar and gradually add the eggs with a pinch of salt. Mix the flour with the ginger, baking powder and lemon zest and stir into the butter mixture alternately with the coconut milk. Finally, fold in the chopped chocolate and nuts.

Spread the batter in a buttered and floured baking tray and bake in a preheated oven for 35-40 minutes (test with a stick). Remove the baked cake from the oven and let it cool.

Mix the lemon juice with powdered sugar to make a thick icing. Spread it on the cake. Chop the ginger, sprinkle it on the frosting and let the frosting dry. Serve the ginger lemon sheet cake with frosting and candied ginger cut into pieces.

Preparation Tip:

The ginger lemon sheet cake with icing and candied ginger can also be prepared with white chocolate.

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