The smell of ginger is so warming and welcoming and with Christmas around the corner, it is tempting to add some ginger – whether it is fresh or as a spice – to your cooking. Try our recipe for ginger cake and to stay on trend with all things caramel, serve with Chef Michelle’s caramelised ginger. It is such a sophisticated dessert!
Recipe for Ginger Cake
Page 227 of the Cape Winelands Cuisine Cookbook
1 cup (250 ml) brown sugar
180 g butter
1 cup (250 ml) golden syrup
3 cups (750 ml) cake flour
1 tsp (5 ml) salt
2 tsp (10 ml) bicarbonate of soda
1 cup (250 ml) sour milk or buttermilk
½ cup (125 ml) preserved ginger, chopped
Preheat the oven to 160 ° C (325 °F)
Cream the sugar and butter and add the eggs, one at a time, beating well after each addition.
Add the golden syrup and best well. Sift the flour and salt over; do not mix in yet.
Dissolve the bicarbonate of soda in the milk or buttermilk, pour over the flour mixture and fold in.
Fold in the preserved ginger.
Pour the batter into a greased 28 cm cake pan and bake for about 45 minutes. Check on the cake regularly, as it burns easily. Remove from the oven and leave to cool in the pan (it is very crumbly while still hot).
Serve with Chef Michelle’s caramelised ginger below.
Peeled fresh ginger, cut into pieces
250 ml water
250 ml sugar
pimento spice (allspice)
In a small saucepan combine water and sugar.
Add some lemon peel, cardemom seeds, pimento spice and cloves.
Dissolve the sugar over heat and cook until syrupy.
Add the peeled ginger cubes to the syrup and boil at a low heat until the ginger is soft and caramelised.