This cake is for ginger lovers.
Especially if you would like a little less sugary stuff in their cake, but still want the warming flavour from ginger. In using three types of ginger in this cake it is spicy, warming and full of flavour but not overly sweet.
Each of the types of ginger says “hello tastebuds” at different stages of eating, keeping your tastebuds dancing with delight.
Try this cake and get ready to say “hello ginger”.
I’ve dressed this cake with a quick chocolate icing. Recipe below.
Fast Chocolate Topping
This is a great way to top a cake with chocolate in a hurry. Created by a very busy friend of mine, Karen, in a moment of cake crisis; it has now become the ‘go-to’ topping of many of her friends.
Thanks for your creative thinking, Karen! It is best made with good quality dark chocolate, but in a crisis, any chocolate you have will be OK.
Hello Ginger Cake – Thermomix method
A classic cake that can be made gluten-free with the complex flavour from 3 types of ginger used.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 slices
- Method: Baking
- Cuisine: Modern Australian
Ingredients
2 cm piece fresh ginger, peeled and roughly chopped
40 g glacé ginger
60 g coconut sugar (or brown sugar of choice)
2 eggs, at room temperature
150 g unbleached spelt flour or buckwheat flour (or plain white flour)
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
80 g plain yogurt
60 g olive oil
pinch of salt
2 teaspoon baking powder (or 1 teaspoon if using plain white flour)
20g shredded coconut, for topping (or Fast chocolate topping)
Instructions
Preheat oven 180C non-fan forced (160C fan-forced). Grease and line a 15 cm x 9.5 cm x 6.5 cm loaf tin, and set aside.
Place raw ginger, glacé ginger, and sugar in mixing bowl. Mill 10 sec/speed 9.
Add eggs, and mix 30 sec/speed 4.
Add flour, ground ginger, cardamom, cinnamon, yogurt, oil and salt. Mix 1 min/speed 5.
While blades are running 12 sec/speed 5, add baking powder through the lid to ensure even distribution.
Pour batter into prepared tin and top with shredded coconut, if using, or leave plain if using Fast chocolate topping.
Bake for 30-35 minutes. The cake is cooked when a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin for 5 minutes, and then turn onto a wire rack until completely cooled.
If using Fast Chocolate Topping, dress cake while it’s still in the tin, and hot from the oven.
Keywords: ginger cake, gluten free
Hello Ginger Cake – Conventional method
A classic cake that can be made gluten-free with the complex flavour from 3 types of ginger used.
Makes one 15 cm x 9.5 cm x 6.5 cm loaf cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 slices
- Method: Baking
- Cuisine: Modern Australian
Ingredients
2 cm piece fresh ginger, peeled and roughly chopped
40 g glacé ginger
60 g coconut sugar (or brown sugar of choice)
2 eggs, at room temperature
150 g unbleached spelt flour or buckwheat flour (or plain white flour)
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
2 cm piece fresh ginger, peeled and grated
40 g glacé ginger, finely chopped
80 g plain yogurt
60 g olive oil
pinch of salt
2 teaspoon baking powder
20 g shredded coconut, for topping (or Fast chocolate topping)
Instructions
Preheat oven 180C non-fan forced (160C fan-forced). Grease and line a 15 cm x 9.5 cm x 6.5 cm loaf tin, and set aside.
Place sugar in a bowl with eggs, and mix until pale and creamy.
Add flour, ground ginger, cardamom, cinnamon, fresh ginger, glacé ginger, yogurt, oil and salt. Mix together on medium speed until creamy – approximately 2-3 minutes.
While beaters are running, add baking powder, and mix briefly to ensure even distribution.
Pour batter into prepared tin and top with shredded coconut, if using, or leave plain if using Fast chocolate topping.
Bake for 30-35 minutes. The cake is cooked when a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for 5 minutes, and then turn onto a wire rack until completely cooled.
If using Fast Chocolate Topping, dress cake while it’s still in the tin, and hot from the oven
Notes
Gluten-free if made with buckwheat
Fast Chocolate topping
This a great fast way to decorate a freshly baked cake. I always keep some milled chocolate in the fridge on stand-by.
Ingredients
100g 70%, dark eating chocolate, finely grated (or milled in Thermomix or food processor)
Instructions
Cover top of the hot cake in the tin with a generous coating of milled chocolate.
Leave for 5 minutes to begin to melt.
Smooth with the back of a spoon working in a circular motion, starting at the centre moving to the outer edge.
Allow to cool completely before removing from tin.
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