Food - Triple Ginger Cake

Triple Ginger Cake

Hi everyone a cake recipe! I have been craving a spiced seasonal cake recently manly because I have felt a lot of stress this has helped with that :)
 
Makes : 1 Loaf Cake that serves 8 people
Prep Time: 30 Minutes
Cooking Time: 55 Minutes
Cooling Time: 5 Minutes
Total Time: 1hr and 30 Minutes
 


Ingredients

  • 100ml Vegetable Oil
  • 100g Fresh Root Ginger or 3 tbsp of Ginger paste
  • 60g Black Treacle
  • 12g Granulated Sweetener
  • 225g Plain Flour
  • 1 ½ tsp Ground Ginger
  • 1 ½ tsp Ground Cinnamon
  •  ½ tsp Ground Black Pepper
  • 100ml of Boiling Water
  • 1 tsp Bicarbonate of Soda
  •  3 Medium Eggs
  • 2 Stem Ginger Balls, Finely Chopped

Equipment

  • 900g Loaf Tin, lined with a loaf tin liner
  • Large Bowl
  •  Medium Bowl
  • Whisk
  • Spatula
  • Sieve
  • Measuring Jug *2 
  • Cooling Rack
  • Chopping Board
  • Vegetable & Serrated Knife
  • Cake Tester

Method

  1. Preheat oven to 180°c (160°C Fan) Gas Mark 4, and line the loaf tin with the liner. 
  2. For the cake peel the fresh ginger (the easier way to do this by scraping with the tip of a teaspoon) and finely grate (if using ginger paste just put it into your medium bowl) and place into a medium bowl. Whisk in the treacle, sweeter and oil until combined
  3. Sift the flour into the large bowl separate bowl and mix in the spices. Mix in the bicarbonate of soda into the boiling water. Empty the soda mixture into the treacle bowl and whisk to combine
  4. Pour liquid mixture into the bowl with the flour and spices and whisk to combine. Whisk in the eggs, followed by the chopped stem ginger.
  5. Scrape into the prepared tin and bake for 50-55 minutes, until risen and a cake tester comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely

My Tips

  • If you want to ice this cake, use 100g of icing sugar, 3 tbsp of the syrup from the stem ginger jar and half a ball of stem ginger chopped, mix until the syrup and sugar to thick, then spread over the cooled cake and sprinkle with the chopped ginger then leave for to set for 5 minutes before serving
  • Store in a airtight container at room temperature for up to 5 days
  • Sorry if the cake in the picture is sliced wonky I sliced it wonky, also don't put warm cake on backgrounds without a board, it made a mark - next time I will hide it with a plate!

Nutritional Info 

For these cake calculated that this had about 35g of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 3/4 units of insulin

Adapted from - Good Housekeeping May 2020 Issue (recipe not available online)

 

Triple Ginger Cake

Print
Triple Ginger Cake
Yield: 8
Author: Nic's Adventures & Bakes
Prep time: 30 MinCook time: 55 Mininactive time: 5 MinTotal time: 1 H & 30 M
Hi everyone a cake recipe! I have been craving a spiced seasonal cake recently manly because i have felt a lot of stress this has helped with that :)

Ingredients

  • 100ml Vegetable Oil
  • 100g Fresh Root Ginger
  • 60g Molasses (Black Treacle)
  • 12g Granulated Sweetener
  • 225g Plain Flour
  • 1 1/2 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Black Pepper
  • 100ml of Boiling Water
  • 1 tsp Bicarbonate of Soda
  • 3 Medium Eggs
  • 40g  Stem Ginger Ball, Finely Chopped (2 Balls)

Instructions

  1. Preheat oven to 180°c (160°C fan) Gas Mark 4, and line the loaf tin with the liner.
  2. For the cake peel the fresh ginger (the easier way to do this by scraping with the tip of a teaspoon) and finely grate (if using ginger paste just put it into your medium bowl) and place into a medium bowl. Whisk in the treacle, sweeter and oil until combined
  3. Sift the flour into the large bowl separate bowl and mix in the spices. Mix in the bicarbonate of soda into the boiling water. Empty the soda mixture into the treacle bowl and whisk to combine
  4. Pour liquid mixture into the bowl with the flour and spices and whisk to combine. Whisk in the eggs, followed by the chopped stem ginger.
  5. Scrape into the prepared tin and bake for 50-55 minutes, until risen and a cake tester comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely

Notes:

  • If you want to ice this cake, use 100g of icing sugar, 3 tbsp of the syrup from the stem ginger jar and half a ball of stem ginger chopped, mix until the syrup and sugar to thick, then spread over the cooled cake and sprinkle with the chopped ginger then leave for to set for 5 minutes before serving
  • Store in a airtight container at room temperature for up to 5 days


Calories

272

Fat (grams)

14

Sat. Fat (grams)

2

Carbs (grams)

33

Fibre (grams)

2

Net carbs

32

Sugar (grams)

8

Protein (grams)

6

Sodium (milligrams)

30

Cholesterol (grams)

62
cake, baking, ginger, un iced cakes
british
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Nic xx