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 temperatureÂ
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 oilÂ
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.Â
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
Find it online: https://carolinerowe.com/hello-ginger-cake/