Fresh Ginger Cake
I’ve had this recipe in the works for months, but I wanted to wait and share it when its cold and chilly outside, because its a spice cake! And this past week was the perfect week to go for it. We had a bit of snow and it was time to retreat indoors to the warmth of fireplace and bake a spice cake. I mean, when else are you going to enjoy a cake that’s infused with a blend of warm spices, if not in this weather.
As the title suggests, this recipe uses fresh ginger. Ginger happens to be one of my favorite spice, that comes from a humble looking root with a surprising zing. When used fresh, in tea, ginger has properties known to assist with nausea, digestion and circulation. And adding a little to cooking and baking helps keep our systems in good order. The combination of fresh and dried ginger with health enhancing spices like cinnamon and cloves adds a delicious spiciness to the cake, besides giving the fabulous health benefits.
This recipe is an adaptation of two recipes that uses similar ingredients but are not gluten free. When you convert a regular recipe to gluten free, other ingredients in the recipe are also adjusted, depending on the type of flour and flour combinations. Sorghum and sweet rice flour works beautifully in this rich and dense spiced cake. It is simple to make, very tasty and easy to transport and serve. What I love the most is that unlike other gluten free cakes, it keeps well at room temperature, staying moist for 2-3 days and actually tastes better the day after it’s made.
Enjoy a slice just as it is with a steaming cup of coffee or you could add a giant dollop of whipped cream beside it.
Perfectly moist, sticky, and spicy cake with a complex and intense flavor.
- 1 cup sorghum flour
- 1 cup sweet rice flour
- 2 tsp dried ginger powder
- 1 tsp baking soda
- 3 tsp baking powder
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 35g ginger root, finely grated
- 2 eggs
- 3/4 cup (Beehive) corn syrup (you can replace with light molasses)
- 1/2 cup water
- 1/2 cup dark brown sugar
- 1/2 cup olive oil
- Preheat oven to 325°F. Generously butter an 8-inch round, 3-inch high spring form pan. Line bottom with parchment paper and place on baking sheet.
- In a bowl mix together sorghum and sweet rice flour, baking powder, cinnamon, ginger powder and ground cloves.
- In a small pan stir together boiling water, corn syrup and baking soda until completely dissolved.
- Place eggs and sugar in the bowl of an electric mixer, fitted with the paddle attachment.Beat until light, about 3 minutes. Reduce speed to medium low and add olive oil, beating until just combined.
- Add grated ginger and mix to combine.
- Add flour mixture in 3 additions, alternating with the corn syrup mixture, scraping down as necessary. Batter will be very wet.
- Pour batter into prepared pan and transfer to oven. Bake at 320-325°F for 50 minutes.
- Let cake cool slightly before removing ring.
- Serve warm or cold as it is or with a giant dollop of fresh whipped cream beside each slice.
This post is linked to Allergy Free Wednesdays.