Fresh Ginger Cake Recipe
Description:
This Fresh Ginger Cake recipe is a delightful makeover of a classic British favorite, perfect for enjoying with a cup of tea in one of the Historic Trust Houses. Unlike traditional gingerbread, this cake boasts a light yet intense ginger flavor that sets it apart. By using Tercile and Golden Syrup instead of molasses and dark corn syrup, this cake achieves a unique taste that’s preferred over the heavier traditional version. Adapted from Martin James via Flo Baker, this recipe promises a delectable treat for dessert or any time you crave a sweet indulgence.
Nutritional Information:
- Calories: 522.4
- Fat Content: 16.5g
- Saturated Fat Content: 10g
- Cholesterol Content: 75.9mg
- Sodium Content: 365.6mg
- Carbohydrate Content: 91.9g
- Fiber Content: 0.7g
- Sugar Content: 49.8g
- Protein Content: 4g
Servings: 6
Yield: 1 9-inch round cake
Ingredients:
| Ingredients | Quantities |
|---|---|
| Cake flour | 1 1/2 cups |
| Baking soda | 1 tsp |
| Salt | 1/4 tsp |
| Egg | 1 |
| Light molasses | 3/4 cup |
| Treacle | 1/4 cup |
| Dark corn syrup | 1/2 cup |
| Golden syrup | 1/4 cup |
| Water | 1/2 cup |
| Unsalted butter | 2/3 cup |
| Light brown sugar | 2 cups |
| Lemon zest | 2 tsp |
| Fresh ginger | 1/4 cup |
| Powdered sugar | for dusting |
Instructions:
-
Preheat and Prepare:
- Position the oven rack in the lower third of the oven and preheat to 350°F (175°C).
- Generously grease a 9-inch ring mold pan and dust it with flour.
-
Sift Dry Ingredients:
- In a bowl, sift together the cake flour, baking soda, and salt. Set aside.
-
Prepare Wet Ingredients:
- Whisk the egg until just combined.
- In a separate cup, mix together the molasses, corn syrup, treacle, and water.
-
Cream Butter and Sugar:
- In the bowl of a mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and satiny.
- Add the brown sugar and continue to cream for 2 to 3 minutes until light and fluffy.
-
Incorporate Wet and Dry Ingredients:
- With the mixer running at medium speed, gradually add the egg, scraping down the sides of the bowl as needed.
- Stir in the lemon zest and fresh ginger until well combined.
- Using a rubber spatula, fold in a quarter of the flour mixture, then add a third of the molasses mixture, stirring to blend. Repeat, alternating between the dry and liquid ingredients, and ending with the flour. Scrape the bowl often to ensure a smooth batter.
-
Bake:
- Pour the batter into the prepared mold, ensuring it’s slightly higher towards the edges.
- Bake for 35 to 37 minutes, or until the sides begin to pull away and the surface springs back when touched. A toothpick inserted into the center should come out clean.
-
Cool:
- Allow the cake to cool in the mold on a rack for 5 to 10 minutes.
- Gently tap the mold on the counter to check if the cake is releasing from the sides. If not, run a small spatula around the edges to loosen it.
- Invert the cake onto a parchment-lined rack, remove the mold, and let it cool completely.
-
Decorate and Serve:
- Once cooled, decorate the cake by dusting powdered sugar over the top using a sieve in a pleasing pattern.
- Transfer the cake to a serving platter and enjoy as is or with your favorite accompaniment.
-
Optional Variations:
- For a vegan version, substitute EnerG egg replacer for the egg and use a vegan butter substitute.
- To reduce fat, use an egg substitute and replace butter with a low-fat spread like Take Control Light Spread (ensure it meets your dietary preferences).
-
Note:
- Keep an eye on the baking time to ensure the cake is perfectly cooked.
This Fresh Ginger Cake offers a delightful blend of flavors and textures, making it a perfect choice for any occasion. Enjoy its light, intense ginger taste and savor the warmth and comfort it brings with each bite. Whether served plain or adorned with a dusting of powdered sugar, this cake is sure to impress your family and friends.
