I fell for this ginger cake recipe the moment I saw it. I really, really like ginger and the sight of crystallised ginger in a cake seemed like a good opportunity to, well, eat more ginger! On top of that, we had some delicious carrot and ginger pulp left over from an orange smoothie invented by The seasoned traveler.
This cake has a wonderful taste and texture. The ginger adds zing, the carrot and ginger pulp lends a substantialness to the cake without making it chewy or heavy. We took it to a morning tea on the weekend, and it was all gone within minutes. I’ve never seen a cake disappear so quickly.
A ginger cake with zing
- 2 cups of self-raising flour
- 3 large, heaped teaspoons of ground ginger
- 4 ounces of melted butter
- 60 ml of golden syrup
- 2 eggs
- ¼ cup chopped crystallized ginger
- ¾ cup of leftover carrot and ginger pulp
- up to 60 ml of Greek yoghurt (3 Australian tablespoons)
- Mix everything together in a large bowl. Add the yoghurt last, and add as much of it as you need for make a good, dollopy mixture that’s not too stiff and not too runny.
- Dollop it into a cake tin (ours is 8 inches diameter) and bake in a 170 degree Celcius (325 F) oven for 45-60 minutes.
- Let it cool in the pan, then dust icing sugar across the top to serve.