↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Recipes A-Z
  • Travel
  • Copyright
  • Media
  • Privacy Policy
  • Shop
  • Contact Me
  • Somethin’ Fishy

Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Ginger Cake

December 6, 2015

Ginger Cake

4.5k
SHARES
TwitterFacebook4.4kPinterestPocketTelegramWhatsApp1Yummly
Jump to Recipe Print Recipe
Pin

Ginger cake! The name itself sounds so festive, isn’t it? But trust me, it is a cake that you can bake anytime of the year because it is simply delicious and easy to make! I have been baking a lot since the past few weeks and this particular cake won hands down mainly due to its moistness and subtle flavour and sweetness. When I say sweetness, I was actually expecting the cake to be extremely sweet and syrupy considering that the recipe called for sugar and golden syrup in large quantities but surprisingly it is not. It is very very moist though and a perfect option for a make ahead cake. If you plan to bake something new this Christmas, you must go ahead and try this recipe as you can prepare it a couple of days before you plan to serve it.

Pin

 

Pin
Another thing that I loved about this cake was that I finally got to use the ginger preserve that I brought from Mangalore this year. A couple of years ago I made my own preserve but due to the lack of tender ginger I couldn’t make it this year. It came really handy and I am sure all of you who have some preserve (alyache doss/ale doss) with you can try using it up in this marvellous cake! I have given some tips on substituting the golden syrup with corn syrup but you may not be able to leave it out completely as it really adds to the flavour, texture and moistness of this beautiful cake!
Pin

 

Pin

New here? Subscribe to my free newsletters with my latest recipes!

If you give this recipe a try do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos!

And while you’re here, do follow me on Instagram, Pinterest,  Facebook and Twitter. If you’d like to say hello or have detailed queries do send an email at [email protected]. I’d love to hear from you!

Ginger Cake

An ultra moist, lightly spiced & delicious ginger cake that serves as a perfect festive cake or even as a tea time treat all year round!
No ratings yet
Print Rate
Course: Cakes
Keyword: Ginger
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Author: Shireen Sequeira

Ingredients

  • 225 grams (8 oz) all purpose flour
  • 225 grams (8 oz) golden syrup
  • 110 grams (4 oz) unsalted butter
  • 110 grams (4 oz) soft brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon soda bi carb (baking soda)
  • 1/4 teaspoon salt
  • 200 ml (7 fl oz) milk
  • 3 tablespoons (30 grams) finely chopped preserved stem ginger
  • 4 tablespoons syrup from the preserved stem ginger
  • zest of 1 orange
  • 1 teaspoon mixed spice
  • 2-3 teaspoons ground ginger (dry ginger powder) * see notes
  • 1/4-1/2 teaspoon ground cinnamon * see notes
  • 1 egg, lightly beaten

Instructions

  • Preheat oven to 170 C. Line the base of a 7" square baking tin with baking parchment.
  • Place the butter, golden syrup, sugar, milk and ginger syrup in a small saucepan and heat until the sugar and butter is dissolved. Add the orange zest and remove the pan from the heat. Allow to cool for 5 minutes.
  • In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, mixed spice, cinnamon and ginger powders. Add the warm butter and syrup mixture and whisk well.
  • Stir in the chopped ginger and the egg and mix everything well. Pour into the prepared baking tin and cook for 35-45 minutes until a skewer inserted comes out clean.
  • Remove the pan and allow the cake to cool in the tin for at least 1 hour before turning out onto a wire rack.
  • Peel off the baking parchment and cut into slices. Serve. The cake keeps well for 5-6 days in an airtight container.

Notes

1. I didn't have self raising flour with me so I just used 225 grams plain flour (maida) + 2 teaspoons baking powder and 1/4 teaspoon of salt. Over and above this you also need to add the baking soda as mentioned in the recipe above
2. I used 2 teaspoons of ginger powder very hesitantly as I didn't want it to overpowder the cake but I was surprised how subtle it actually was. I suggest you stick to 2 teaspoons if you are using a new pack of ginger powder (freshly manufactured or homemade).
3. If you don't like cinnamon you can leave it out. Adding too much of it will mask the flavour and aroma of ginger and your cake will smell more like cinnamon cake.
4. If you don't have golden syrup you can substitute it with equal parts of light corn syrup and molasses. There are many substitutes for golden syrup available on the internet. Some call for a combinations of sugar caramel (homemade) and cornsyrup or honey or maple syrup

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

 

4.5k
SHARES
TwitterFacebook4.4kPinterestPocketTelegramWhatsApp1Yummly

Filed Under: All Posts, Bakes, Cakes, Cupcakes & Brownies, Christmas, Festive Cooking, Thanksgiving Recipes Tagged With: Dry Ginger

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Rafeeda AR says

    December 7, 2015 at 5:37 am

    I am trying to get off bakes, but then one by one, you are posting such awesome bakes that I wish I was camped somewhere close to your house to have a peice of cake everyday… 😉 absolutely love the ginger flavor…

    Reply
  2. Smitha says

    December 8, 2015 at 11:52 am

    Hi Shireen lovely recipe �� wanted to check if there is any substitute that I can use instead of preserved ginger. I didn't find it in any of the Mangalore stores near my place in Bangalore

    Reply
  3. Smitha says

    December 10, 2015 at 3:26 am

    Hi Shireen, can I use fresh ginger instead of preserved ginger .

    Reply
  4. Shireen Sequeira says

    December 10, 2015 at 4:30 pm

    @ Smitha: Hi, Well, this recipe is for preserved ginger and not fresh ginger. If you are using fresh ginger then you may have to cook it in some sugar syrup for sometime to remove the strong flavour and also alter the amount of sugar in the recipe. I have never tried it so you will have to use your judgement

    Reply

Primary Sidebar

Looking for Something?

Stay Connected

I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

Trending This Week

  • Butter Cake | How To Make Soft & Moist Butter Cake
  • Rogan Josh
  • Traditional Irish Christmas Cake
  • Special Surmai (Kingfish) Curry (With Or Without Coconut)
  • Egg Butter Masala
  • Alun Dento (Traditional Curry of Colocasia & Leafy Greens Stalks) – Novein Jowaan Special
  • Dried Shrimp Chutney (Galmbyachi Chetni) +Video!

Subscribe To Receive Recipes Directly In Your Mailbox!

Categories

  • Airfryer Recipes
  • All Posts
    • Recipe Compilations
  • Baby & Toddler
  • Bakes
    • Breads
    • Cakes, Cupcakes & Brownies
    • Cookies, Tarts & Bars
    • Healthy Bakes
    • Pies & Puffs
  • Basic Recipes
  • Beverages
  • Breakfast
  • Chicken
    • Indo Chinese
  • Chutneys Dips & Sauces
  • Coconut Milk Based Recipes
  • Eggs
  • Festive Cooking
    • Christmas
    • Monthi Feast
  • Global Cuisine and Fusion Food
  • Home Remedies
  • Mangalorean Recipes
  • Meal Ideas
  • Mince
  • Mutton Beef and Pork
  • Poli & Seasonal Specialities
  • Preserves
    • Pickles & Jams
    • Spice Blends & Curry Pastes
  • Pressure Cooker Recipes
  • Recipes With Video
  • Restaurant Reviews
  • Rice, Pasta and One Pot Meals
  • Seafood
    • Fish
  • Soups & Salads
  • Starters, Snacks & Savouries
    • Appetizers & Starters
    • Snacks & Savouries
  • Sweets & Desserts
    • Indian Sweets
    • Western Desserts
  • Thanksgiving Recipes
  • The Boshi Series
  • Travel
  • Uncategorized
  • Vegetarian
    • Curries, Dals and Sambhars
    • Paneer
    • Sides
    • Vegan
  • When The Hubby Cooks!

Copyright © 2022 · Ruchik Randhap by Shireen Sequeira · Hosted & Managed by Host My Blog