Past couple of weeks I have been ordering ecological veggies and fruits to home from local producers. In my latest order there were huge amount of fresh ginger which needed to be prepared and my thoughts wondered to a cake… No wonder!
This ginger cake is perfect for weekends breakfast table served with coffee and tea or why not for afternoon tea moments as well. The scent of fresh ginger which lingers when you peel it is really awesome. You know the peppery taste of fresh ginger? I really love it, but if you are not a big fan of it, reduce the amount of ginger to 40 grams.
I used this recipe as a starting point, but modified it a bit; added a bit more spices and replaced molasses with syrup. The cake is nice and crunchy from the surface and beautifully moist and sot inside. I hope you enjoy!
60 grams fresh ginger
1 dl of sugar
1 dl of syrup
1 dl of vegetable oil
3 dl of wheat flour
1 tea spoon grounded cinnamon
1/8 tea spoon grounded clove
pinch of salt
1 dl of water
1 tea spoon baking soda
1. Peel and grate the ginger.
2. Mix sugar, syrup and vegetable oil together in a bowl.
3. Mix dry ingredients together (flour, cinnamon, clove, salt) in a different bowl.
4. Bring water to a boil in a kettle, when it is boiling, add baking soda and stir. Pour it into sugar-syrup-oil mixture and stir properly.
5. Add dry ingredients little-by-little to the dough. Whisk until dough is even and then brake one egg into the dough and stir it well in.
6. Place baking paper on top of a spring cake form. Pour dough into it and bake the cake about 40 minutes in 175 celsius.