Recipe courtesy of; ‘How I’ve Kept the Weight Off’ by Anna Van Dyken, Published by Macmillan, RRP $39.99, Photography by Jeremy Simons
I cannot express how much I love ginger cake, especially when it’s as delicious and simple to make as this recipe. It’s an easy option to whip up when you have unexpected company, or want something lush that doesn’t take hours of preparation or cooking. If you’re a lover of ginger- flavoured treats, then this cake is a must try!
Serves 12 | Prep 10min | Cook 25min
Ingredients:
1 cups (250 g) self-raising our 1⁄2 cup (110 g) brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 teaspoons ground ginger
1 teaspoon baking powder
1⁄2 teaspoon sea salt flakes
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 tablespoon grated fresh ginger
1 cup (250 ml) unsweetened almond milk
1⁄2 cup (120 g) mashed drained canned pear slices in natural juice
2 tablespoons golden syrup
GINGER CREAM
1⁄2 cup (125 ml) thickened cream
3 teaspoons ground ginger
2 tablespoons pure icing sugar, plus 1 teaspoon extra
1⁄2 cup (120 g) 99% fat-free plain yoghurt
Method:
1 Preheat oven to 160°C. Lightly spray a deep 26 x 20 cm cake tin with oil and line base and sides with baking paper.
2 Stir together our, sugar, cinnamon, nutmeg, ground ginger, baking powder and salt in a large mixing bowl. Make a well in the centre and add vanilla, eggs, fresh ginger, almond milk, pears and syrup and stir until well combined. Pour batter into tin and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Leave in tin for 10 minutes before turning out onto a wire rack to cool completely.
3 Meanwhile, to make ginger cream, beat cream, ginger and icing sugar with electric beaters on medium– high speed until rm peaks form. Use a spatula to gently fold through yoghurt until combined.
4 Once cake is cooled, lightly dust with icing sugar and serve with ginger cream.