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.
- 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
- 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.