Ginger Cake

AuthorKeith HubnerDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

Cake Ingredients
 300g Self-raising flour
 1 1/2 heaped tsp baking powder
 110g soft brown sugar
 1 tsp ground ginger
 150ml orange juice
 150ml water
 135ml sunflower oil
 1 1/2 tsp vanilla essence
 75g preserved ginger in syrup, finely chopped
Filing
 75g vegan spread
 175g icing sugar
 1 tsp vanilla essence
 zest of a lime

1

Preheat oven to 175 and grease two 20cm cake tins

2

Sieve the flour, baking powder, sugar and ground ginger into a bowl and mix

3

Combine the orange juice, water, oil and vanilla essence in a measuring jug and stir

4

Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth

5

Mix in the chopped ginger

6

Pour mixture into the cake tins and place in the preheated oven for 30 mins until firm but springy to the touch

7

Leave in the cake tins until cooked

8

Put the spread in a bowl and beat until smooth and creamy

9

Sieve the icing sugar into the spread, add the zest and vanilla essence and beat together until of a smooth consistency

10

Sandwich the 2 cakes together using icing and sprinkle over a little icing sugar for decoration

Ingredients

Cake Ingredients
 300g Self-raising flour
 1 1/2 heaped tsp baking powder
 110g soft brown sugar
 1 tsp ground ginger
 150ml orange juice
 150ml water
 135ml sunflower oil
 1 1/2 tsp vanilla essence
 75g preserved ginger in syrup, finely chopped
Filing
 75g vegan spread
 175g icing sugar
 1 tsp vanilla essence
 zest of a lime

Directions

1

Preheat oven to 175 and grease two 20cm cake tins

2

Sieve the flour, baking powder, sugar and ground ginger into a bowl and mix

3

Combine the orange juice, water, oil and vanilla essence in a measuring jug and stir

4

Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth

5

Mix in the chopped ginger

6

Pour mixture into the cake tins and place in the preheated oven for 30 mins until firm but springy to the touch

7

Leave in the cake tins until cooked

8

Put the spread in a bowl and beat until smooth and creamy

9

Sieve the icing sugar into the spread, add the zest and vanilla essence and beat together until of a smooth consistency

10

Sandwich the 2 cakes together using icing and sprinkle over a little icing sugar for decoration

Ginger Cake

One Comment

  1. So tasty! Would recommend refrigerating the finished cake for a little while before cutting as the filling does squeeze out quite a bit when just beaten (at least mine did!)

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