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.

 

 

Fresh Ginger Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Perfectly moist, sticky, and spicy cake with a complex and intense flavor.

Ingredients

  • 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

Instructions

  1. 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.
  2. In a bowl mix together sorghum and sweet rice flour, baking powder, cinnamon, ginger powder and ground cloves.
  3. In a small pan stir together boiling water, corn syrup and baking soda until completely dissolved.
  4. 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.
  5. Add grated ginger and mix to combine.
  6. Add flour mixture in 3 additions, alternating with the corn syrup mixture, scraping down as necessary. Batter will be very wet.
  7. Pour batter into prepared pan and transfer to oven. Bake at 320-325°F for 50 minutes.
  8. Let cake cool slightly before removing ring.
  9. Serve warm or cold as it is or with a giant dollop of fresh whipped cream beside each slice.

Notes

http://www.simpleglutenfreekitchen.com/2014/12/fresh-ginger-cake-2.html

 

This post is linked to Allergy Free Wednesdays.

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13 Comments

  • comment-avatar
    easyfoodsmith December 1, 2014 (7:35 am)

    Well done! The cakes sounds really nice and sounds perfect for the kind of weather you are in.

  • comment-avatar
    Choc Chip Uru December 1, 2014 (11:05 am)

    What a sticky and tasty cake, and perfect for the upcoming season 😀

    Cheers
    Choc Chip Uru

  • comment-avatar
    Coffee and Crumpets December 1, 2014 (11:16 am)

    I love ginger and spice cakes! This looks like a big soft ginger snap, which I adore. Perfect for this weather we’re having!

  • comment-avatar
    Katerina December 2, 2014 (12:33 am)

    I love the infusion of ginger in this cake!

  • comment-avatar
    Angie@Angie's Recipes December 2, 2014 (3:52 am)

    It turned out so good! I would use molasses because I love its aroma.

  • comment-avatar
    Monica December 2, 2014 (6:25 am)

    I love to use fresh ginger. I’ve got some right now ready for my chocolate gingerbread cookies and for a loaf cake. I love the idea of this fresh ginger cake. It looks so moist and I can picture the spicy flavors. It’s such a nice afternoon treat for this time of year.

    • comment-avatar
      Balvinder December 3, 2014 (8:45 am)

      Wow!! chocolate and gingerbread cookies, must be very good! So if you like ginger you must try this one, its certainly delicious spicy cake with a moist and dense texture.

  • comment-avatar
    Shirley Tay (Blackswan) December 2, 2014 (9:10 pm)

    I’m enjoying the landscape as well as your ginger cake, dear! I love the use of ginger in my cooking; I can imagine how scented your cookies are……..

  • comment-avatar
    anne December 3, 2014 (7:03 am)

    Bal , that is one beautifully-baked gluten-free cake ! I love ginger and almost use it in every dish that I cooked but I don’t like ginger powder 😀 Sweet rice flour is glutinous rice , right ? How’s the weather over there ?! Hope not too much snow 😉

    • comment-avatar
      Balvinder December 3, 2014 (8:49 am)

      Thanks Anne! haven’t heard from you for a long time. How are you girl? Yes, sweet rice flour is glutinous rice flour.
      No, it doesn’t snow much over here but the weather is chilly.

  • comment-avatar
    Juliana December 3, 2014 (8:11 pm)

    Beautiful cake Balvinder…I love the texture of it…not to mention all the nice spices in it…indeed great with a cup of coffee.
    Enjoy your week 🙂

  • comment-avatar
    Sridevi December 4, 2014 (10:07 am)

    Spiced cakes always remind me of festivities because in Kerala they have Christmas fruit cakes sold in different spicy blends and flavours. This is such a lovely cake! I like ginger for its goodness and with the added benefits of all other ingredients, this is a true winner!

  • comment-avatar
    Kitchen Belleicious December 5, 2014 (7:56 am)

    oh i can only imagine how much of hte ginger pops out of the cake. It looks delicious and so dainty and festive for christmas!