Ginger Cake

Ginger Cake

Jamaican Ginger Cake was one of me and my husband’s favourite cakes. I used to really enjoy a slice of this a few years ago at Uni. Well, maybe more than a few, nudge, nudge, wink, wink. Nowadays, due to a gluten intolerance, I can no longer eat this food. So for many years now I have thought about making my own.

It has taken me a little while to bake my own version of this delicious cake. I wanted a recipe that was easy but still tasted very gingery. Once I thought about how to cook homemade crystallized ginger I was on my way to a ginger cake. The results, I think, were even better than the shop bought ones I used to buy. Nothing beats a homemade cake and definitely nothing can win against this ginger cake.

Ginger Cake

Equipment needed

  • Sharp knife
  • Chopping board
  • Saucepan
  • Stirring spoon
  • Mixing bowl
  • Spoon
  • Scales
  • Teaspoon
  • Tablespoon
  • Loaf tin or baking tray
  • Grease proof paper

Ingredients for the crystallized ginger

  • Root ginger x 3 inches
  • Honey or maple syrup x 6 – 8 tbsp
  • Boiled water x 4 tbsp

Method for the crystallized ginger

  • Remove the skin from the ginger with the vegetable peeler.
  • Cut into small pieces and put them into the saucepan
  • Add in the honey or maple syrup.
  • Pour over the boiled water and also pour onto the spoon to remove any excess honey or maple syrup.
  • Stir all of these ingredients together.
  • Put the pan on a high heat and bring to the boil.
  • Reduce the heat and leave until the ginger becomes soft and sticky.
  • It should take around 10 minutes.
  • Stir the ingredients occasionally.
  • Once the ginger is soft set it aside.
  • Crystallized ginger x all
  • Eggs x 2 large
  • Ghee, unsalted butter or vegan butter x 150g
  • Coconut sugar x 150g
  • Baking powder x 2 tsp
  • Ground ginger x 2 tbsps
  • Ground cinnamon x 1 tsp
  • Ground almonds x 100g
  • Gluten free oats x 200g
  • Brown rice flour x 100g
  • Oil for the loaf tin

Method

  • Preheat the oven to 180ºC or gas mark 4.
  • Pour about a teaspoon of oil into the tin.
  • Brush it across the base and around the sides of the tin.
  • Pre-line the loaf tin with the grease proof paper.
  • Pour another teaspoon of oil onto the grease proof paper and repeat the above process.
  • Pour the crystallized ginger into a large mixing bowl.
  • Add the eggs, ghee, unsalted butter or vegan butter and coconut sugar.
  • Mix all of these ingredients together.
  • In the nutribullet cup or blender, add gluten free oats.
  • Blend it forms a fine flour.
  • Pour into the large mixing bowl along with the ground almonds, brown rice flour, baking powder, ground ginger and ground cinnamon.
  • Stir all of these ingredients together until they are well mixed together.
  • Then add the ingredients in the other bowl and mix everything together.
  • Once all the ingredients are mixed, pour into the loaf tin.
  • Then put the tin into the oven.
  • Bake for 25 – 30 minutes depending on your oven.
  • Once it is ready, it should be firm and golden brown on top. Put a skewer in it to check that it is cooked all the way through.
  • If the skewer comes out clean it’s cooked.
  • Leave to cool completely before slicing and serving.
Ginger Cake with Coconut Cream and Maple Syrup

Ginger Cake made a delicious after Sunday lunch sweet treat. Again I took a couple of slices to my mum who thought it was delicious. Of course, my husband Howard really enjoyed it. He kept asking me if there was any left for a sweet treat after lunch the next day. As we used rice flour the cake is not freezable. Don’t worry though, if you’re anything like my husband and myself, then this cake won’t last long in your house either. However you decide to eat this cake, as always, please enjoy. Thank you xxx