Ginger cakeThis is an incredibly versatile cake. Try it with lemon curd in winter, fresh berries in summer and poached pears or stewed apples in autumn. It's wonderfully soft to eat, and the fresh ginger is great for calming the stomach if chemotherapy is making you feel queasy.
Prep time:20 minutes
Cooking time:60 minutes
- Preheat the oven to 150°C/Gas Mark 2 Grease and line the base of a 20cm cake tin.
- Peel the ginger and cut into ‘coins’. Place in a food processor and chop until very fine. If you don’t have a food processor, use a large knife to chop the ginger; it should be very finely chopped, more like a paste.
- In a separate bowl combine the caster sugar, black treacle or molasses and oil. Whisk well to combine.
- Add the bicarbonate of soda to the boiling water, then add it to the sugar, oil and molasses and mix well. Add the finely chopped ginger and stir to combine.
- Sift together the plain flour, cinnamon and allspice and add to the mixture. Stir to combine.
- Beat the eggs and add one at a time to the mixture. Pour into the prepared cake tin and bake for approximately 60 minutes, until the top springs back and a skewer inserted into the cake comes out clean. Serve with softly whipped cream and lemon curd.
- 125g fresh ginger
- 200g golden caster sugar
- 225ml black treacle or molasses
- 225ml grapeseed oil or vegetable oil
- 250ml boiling water
- 2tsp bicarbonate of soda
- 300g plain flour
- 1⁄2tsp ground cinnamon
- 1⁄2tsp ground allspice
- 2 eggs at room temperature
- Fresh whipped cream
- Lemon curd
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