Fresh Ginger Cake

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Time to spice things up a little. I spent a good part of Spring and Summer growing various spices from seed. I was therefore drawn to this post by Bangers and Mash called The Spice Trail. Each month bloggers can submit a recipe containing the Spice of the month. This month it’s Ginger and ginger has been on my mind of late. A friend of mine is growing ginger in her greenhouse and I was going to Have A Go Too. Imagine home grown fresh ginger cake! The following recipe calls for fresh ginger and it’s a lovely, light cake with a subtle, more-ish warmth.

Fresh Ginger Cake

150g butter
1 tsp ground cinnamon
1 tsp powdered ginger
1 tbsp black treacle
3 tbsp golden syrup
125g brown sugar
1 tbsp fresh ginger, grated
250ml milk
2 large eggs
300g plain flour
1 tsp bicarb of soda and 2 tsp warm water

Preheat oven to 170c and grease and line a loaf tin.

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Melt the butter in a saucepan. Once melted add the spices and stir for a couple of minutes.  Then add the treacle, golden syrup and grated ginger.

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Measure out the milk and whisk in the eggs and measure the flour into a separate bowl. At this point it’s just a case of combining the wet and the dry. Start by adding the egg mixture to the melted butter mixture and stir to combine. Then mix into the flour and finally dissolve the bicabonate of soda in the warm water and add.

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Stir everything together with a balloon whisk. It’s a very liquid batter but don’t let that put you off. Pour into the cake tin and bake for 45 minutes. I always cover my cakes with greaseproof paper to prevent burning on top and I pop the cake tin on a couple of baking sheets to prevent burning on the bottom. It’s also a good idea to check the cake after 30 mins and turn it so it browns evenly. That’s the theory anyway – my oven is a temperamental creature and tends to do what it likes.

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Mmmmmm… you’ll start to notice the fragrant spice snaking it’s way through the air way before it’s ready. A lovely warming scent to lift the spirits.

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And here it is.

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A lovely texture and subtle ginger flavour.

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Popular with the Little Figlets too! This cake can be frozen with great success. How about slicing it up and freezing individual portions to pop into lunchboxes?

This post is part of the Bangers and Mash Spice Challenge.

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8 thoughts on “Fresh Ginger Cake

  1. Pingback: The Spice Trail: cooking with ginger | Bangers & Mash

  2. Your ginger cake looks utterly divine and even more beautiful made with home grown fresh ginger – I’m very jealous! A fabulous entry for this month’s Spice Trail ginger challenge. Thank you so much for taking part 🙂

  3. Pingback: The Spice Trail: your favourite ginger recipes | Bangers & Mash

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