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