And I’m back with another baking post! It was perfect baking weather early this week; rain-soaked days – what better to do than bake a cake. For the longest time, I had wanted to try a Ginger Cake recipe that I had stumbled across while randomly web-surfing, but for some reason or the other it was being pushed to the back.


So this week I hunted for the piece of the paper on which I had scribbled the recipe and had a go. Though the recipe didn’t call for it, I added some pieces of candied ginger to the batter. Candied ginger is easy to make; try this David Lebovitz recipe. Also reserve some of the syrup from the candied ginger to drizzle on the cake. Again, this is my own twist to the recipe since I wanted a big gingery hit! You can change the quantity of ginger as per your taste.

The outcome was a beautiful, moist cake with the heady aroma of ginger filling up my kitchen – blissful! I also dusted the cake with icing sugar and decorated it with pieces of candied ginger, which gave the cake a lovely finish. Without further ado, here is the recipe.

This recipe makes one 20cm cake.

You’ll need:

  • 180g All-purpose Flour
  • 140g Butter
  • 150g Demerara Sugar
  • 140ml Milk
  • 2 Eggs
  • 3tbsp grated Ginger
  • 2tbsp candied Ginger
  • 2tsp Baking Powder
  • 1tsp Vanilla
  • 1tsp Cinnamon powder
  • Candied Ginger & Icing Sugar for decoration
  • Syrup from the candied ginger


How to:

  • Preheat the oven to 180C. Grease a 20cm cake tin and sprinkle some flour in it.
  • Sift together flour, baking powder and cinnamon powder.
  • Cream the butter and sugar.
  • Beat together the eggs and add to the butter and sugar mixture.
  • Add vanilla, grated ginger and candied ginger.
  • Add ½ the dry mix and add ½ the milk. Mix the batter using cut and fold technique. Add the remainder of dry mix and milk. Work quickly and make the cake batter.
  • Transfer to the cake tin and bake for 40-45 minutes, or till a knife inserted in the centre comes out clean.
  • Let cool for 10 minutes. Slice into half, horizontally. Drizzle both the halves with the syrup from candied ginger. Replace.
  • Dust some icing sugar on top and decorate with slivers of candied ginger.

  • Serve warm with a cup of tea on a rainy evening! Add a dollop of cream on the side for true indulgence.


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