Cooking From Good Food Seeking
Ginger is one of my most favourite ingredients. It’s great for so many recipes. For starters, it’s one of the ingredients in Tea Masala, in Pilau and most of the curries. Its hot fragrant taste is irresistible. Today I want to share with you a recipe for a Double Ginger Cake. The moment I saw this cake at the Good Food Seeking blog, I knew I wanted to taste it and the only way I could do this was by baking it. So I went ahead and made the cake.
I basically followed the recipe as suggested with slight modifications: I added ⅓ cup sugar instead of ¼ cup; I added 3 tablespoons golden syrup instead of two and since my batter was too heavy and dense, I also added 3 tablespoons yoghurt at the end. I also added ¼ cup chopped crystallized ginger. The next time I make this cake, I’ll add ½ cup crystallized ginger.
If you love Ginger as an ingredient, then this cake is a must try for you. If you don’t care about ginger, at all, then I’m afraid you’ll have to just admire the photos and call it a day. They look lovely don’t you think so? For the original recipe, please click here
Double Ginger Cake
Preparation time: 15 minutes; Baking time: 55-75 minutes; Serves: 8 slices Original Recipe
Ingredients
- 250g (9oz, 2 cups) all purpose (plain) flour
- 2 teaspoons baking powder
- 2-3 teaspoons ground ginger
- 125g (4.5oz, 1 stick) butter or margarine
- 80g (3oz, ⅓ cup) sugar
- 45ml (3 tablespoons) golden syrup
- 2 eggs
- ½ cup chopped crystallized (candied) ginger
- 45ml (3 tablespoons) plain yoghurt
Instructions:
- Preheat oven to 325°F. Grease a 7-inch non-stick round cake tin. Sift the flour, baking powder and ginger. Set aside.
- Cream butter, sugar and golden syrup until light and fluffy. Add eggs, one at time, beating well after each addition.
- Fold in half the flour and half the ginger, then fold in the rest of the flour and ginger. Fold in the yoghurt.
- Spoon into prepared tin and bake in the centre of the oven for about 1¼ hours, until golden or until a skewer inserted in the middle comes out clean. Transfer to a cooling rack to cool. Cover the top of the cake with glace icing and decorate with crystalized ginger. (I sprinkled some icing (confectioners) and decorated with crystallized ginger. I used a little apricot jam to stick them to the top of the cake.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the ginger cake at 325°F (160°C) for 55 minutes.
- Last Updated: March 6, 2019
myfavouritepastime.com
Step By Step Photos
Please always remember to assemble all ingredients before you start. Preheat oven to 325°F (160ºF). Grease a 7-inch non-stick round cake tin. Sift the flour, baking powder and ginger. Set aside.
Cream the butter, sugar and golden syrup
until light and fluffy. Add the eggs, one at time, beating well after each addition.
Fold in half the flour and half the ginger, then fold in the rest of the flour and ginger
Fold in the yoghurt.
The final mixture looks like this
Spoon the batter into the prepared pan and bake in the centre of the oven for about 1¼ hours or until golden and a skewer inserted in the middle comes out clean. (I baked the ginger cake at 325°F (160°C) for 55 minutes)
Transfer to a cooling rack to cool. If you like you can cover the top of the cake with glace icing and decorate with crystalized ginger.
I sprinkled some icing (confectioners) sugar and decorated with crystallized ginger. I used a little apricot jam to stick them to the top of the cake.
Serve the cake
The cake is a bit crumbly but very soft and pleasant to the palate. I wouldn’t change anything!
myfavouritepastime.com Last Updated: March 6, 2019
My Favourite Pastime 
Thank you for making this double ginger cake. Your cake looks delightful. I wish I could taste it. Have a wonderful week ahead!
Liz
Looks good to me. I love ginger! Now I’ll have to check out the other ginger cake recipe you have on here…
Please check them out. They’re quite a number. I wish you a wonderful Sunday!
Liz
I think I never saw such an amount of ginger in a cake; I’m loving it! That would go just great with my breakfast at this very moment 😉
Un beso!
Hi Rosa,
You can have that one slice. I don’t mind absolutely!
Liz
Okay, I’ve probably said this many times before but I really am going to make this! I love ginger so much and your cake looks perfect!
Kerry
Please make it and mail me a slice. I hope you are enjoying fourth of july. Best wishes!
liz
Oh your version looks great! Good idea with the yoghurt! I know what you mean about the crumbliness but I liked that about this cake!
The crumbliness is what I love about the cake. I wouldn’t change anything about it. Thanks so much for such a great recipe. We enjoying gobbling…it all up. Have a great weekend!
Liz
I too love ginger especially gingerbread. But haven’t made it for a long time. Your cake looks great.
You should take time and make one. Have a wonderful weekend.
Liz
Liz..the cake looks like a perfect one to go for with a cup of tea!!The idea of candied ginger…simply awesome..I m gonna try this out!
I had mine with a huge mug of masala tea, so it was like having a triple ginger experience. It tasted awesome. Please give feedback if you try out!
Liz
Sounds perfect!!I will definetely try this out Liz 🙂 ..shannu
Okay Shannu, I see you’re having a late night. Thanks for visiting and liking many of my posts. Best wishes!
Liz
A must try…looks delicious!
Hi Miss Beryl.
What a lovely surprise. I thought you’d never leave a message here. This cake was really good. We polished it off in minutes. I am planning to bake it, again, with more ginger in it. Pass my warm regards to the whole family. Can we “whats up” tomorrow. Best wishes!
Liz
This looks so good!
Thank you!
Liz
ooooh, I so love ginger too….
Me too!
LIz
This looks absolutely wonderful. I also enjoy ginger. I put crystallized ginger in a granola and the kids didn’t like it. I tend to think they would enjoy it in this cake. One even liked pickled ginger so he should definitely like it.
I really loved this cake. It was so good. We finished it so quickly I was left wondering. Kids will rarely like ginger unless they’e been eating lots of Ginger snaps, cookies or whatever you call them. Have a lovely evening!
Liz
I love ginger too and I often use it cooking salty and sweet dishes. Yours ui a beautiful recipe. Brava!
Thank you, Silva. I also eat the crystallized ginger as a snack. It’s so yummy!
Liz
Me too! MMM….Ginger! The most favorite ingredient. 😉
Hi Dave,
I’m glad you love ginger too!
Liz
I am totally going to try this. I love ginger!! And I love the addition of candied ginger in this cake. I once had a ginger cupcake with litchi icing that had pieces of ginger in it and it was incredible largely because of the candied ginger pieces. Thanks so much for posting!
Candied ginger is great for snacking too. I’m glad you love them. I wish you a happy trying and enjoy the rest of the week!
Liz
Yum!
Your cake looks great. I like the idea of ginger in a dessert, did not try that yet, but I bet it is delicious..;)
Thank you. If you love ginger, you’ll definitely love this cake. I wish you a good one!
Liz
Thanks..:)
Even for tea I would love to add some ginger. Liz, your ginger cake looks delicious. Would love to try
Thank you. I can’t remember the last time I had a nice cup of tea without Masala, so I guess you can see how much ginger is in my system, Have a great one!
Liz
Liz, of my favorite ingredients is ginger, also. I love it crystallized and even pickled. This cake looks wonderful! Thanks for sharing.
Okay then this is the cake for you Debbie. I’ve never tried pickled. What brand is that? Have a great day!
Liz
I mean pickled as in fermentation in brine or vinegar. A lot of Japanese sushi restaurants serve pickled ginger. It is really good. You get a twang and the heat at the same time. Hope you have a great day too!
Oh God you make me want to taste that straight away. It sounds like the sort of thing I would really enjoy eating. Thanks for the information and have a lovely day!
Liz
🙂
Wow this looks good. Love the use of ginger in baking!
Thank you. I love use of ginger too!
Liz
See me with my hand up to your comment about adding 1/2 cup of crystallized ginger…..it’s just right in so many ways. I must try this one. On one of my trips to Australia I visited the GINGER factory in Yandina! The pungent odor is still with me when they were processing the raw ginger. WHOA! Talk about sinus clearing!!! After the tour, we got to stop in the gift shop, (don’t you just love them?) and we got to sample ginger ice cream, ginger chocolates, ginger cookies and even some ginger syrup to mention just a few! Good for you with persevering with all your blog posts Liz!
Hey there Sandy,
I just saw you had one of your lovely concerts. One day I promise I shall attend one…Insha Allah.
I love Ginger. I think I would have enjoyed the tour of that factory. I can imagine the odour of tons of ginger being processed. I bet your sinus was clear for the rest of the year. Oh yes reminds me of Ginger Snaps, my favourite too! Blogging is such a task there are those moments when I feel I just want to let go but no It must go on. Thanks for your continuous support. I wish you a fantastic week!
Liz