Description
A moist ginger cake with a delightful flavor profile, perfect for tea time or dessert.
Ingredients
Scale
- 200 grams dark brown sugar
- 100 grams unsalted butter, softened
- 2 large eggs
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 200 ml milk
- 100 grams stem ginger, finely chopped (or crystallized ginger)
- 100 ml ginger syrup (for drizzling)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, ground ginger, ground cinnamon, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Gently fold in the finely chopped stem ginger until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle the ginger syrup over the top of the cooled cake.
- Slice and serve on a simple white plate.
Notes
- For a more intense ginger flavor, consider adding extra finely chopped stem ginger.
- This cake pairs wonderfully with cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg