31 Aug 2012

Gingery Ginger Cake

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.

18 comments:

  1. Never had ginger flavour cake. sounds interesting..

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  2. the ginger hit to the cake must have been delicious; nice recipe

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    1. It was delicious! Couldn't get enough; wish I had added some more haha. Next time...

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  3. Looks super inviting, lovely :-)

    Aparna

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  4. Lovely gingery cake. Perfect with tea on rainy days!
    I would like to invite you to my bloghop, Cook like a Star. The theme for the event is Masterchef. You can check out the details here
    http://simple-baking.blogspot.in/2012/09/lets-make-kebab-like-masterchef.html
    Do join us in this fun blog hop.
    Anuja

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    1. Thanks, Anuja! Will definitely check it out :)

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  5. Oh I bet this smelt wonderful while baking. Ginger makes me think of Christmas and family. Look forward to trying your recipe, thanks for sharing.

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    1. Oh the kitchen smelt divine! Let me know how your cake turns out :) Happy baking!

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  6. Yum, I love ginger! Thanks for linking up with Delicious Dish Tuesday. :)

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    1. My pleasure! I have a new, delicious one for this week :)

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  7. YUM YUM YUM!! This looks SO good! I'm featuring it as my favorite for this week's Delicious Dish Tuesday! :) Please come back tonight and share another great recipe!

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    1. Thank you so much, Alesha! So pleased :) I'll be back with a new recipe for the next round. Travelling a bit, so may be late, but will be there!

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  8. thanks for sharing...

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  9. Oh this looks sooooo good!! Looking forward to making this! ravioles aux cepes

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