Double Ginger Cake

Cooking From Good Food Seeking

Double Ginger Cake myfavouritepastime.com_2161Ginger 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.

Double Ginger Cake myfavouritepastime.com_2173I 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.

Double Ginger Cake myfavouritepastime.com_2170If 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

  • 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
  • 60ml (¼ cup) chopped crystallized ginger (If you want a good zing of ginger, add half a cup)
  • 45ml (3 tablespoons) plain yoghurt

Double Ginger Cake myfavouritepastime.com_2671Please always remember to assemble all ingredients before you start, Preheat oven to 325°F. Grease a 7-inch non-stick round cake tin. Sift the flour, baking powder and ginger. Set aside.

Double Ginger Cake myfavouritepastime.com_2694Cream butter, sugar and golden syrup

Double Ginger Cake myfavouritepastime.com_2695until light and fluffy. Add eggs, one at time, beating well after each addition.

Double Ginger Cake myfavouritepastime.com_2701Fold in half the flour and half the ginger, then fold in the rest of the flour and ginger

Double Ginger Cake myfavouritepastime.com_2702Fold in the yoghurt.

Double Ginger Cake myfavouritepastime.com_2703The final mixture looks like this

Double Ginger Cake myfavouritepastime.com_2705Spoon 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. (I baked the ginger cake at 325°F (160°C) for 55 minutes)

Double Ginger Cake myfavouritepastime.com_2707Transfer to a cooling rack to cool. Cover the top of the cake with glace icing and decorate with crystalized ginger.

Double Ginger Cake myfavouritepastime.com_2171I 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.

Double Ginger Cake myfavouritepastime.com_2163 Serve the cake

Double Ginger Cake myfavouritepastime.com_2172The cake is a bit crumbly but very soft and pleasant to the palate, I wouldn’t change anything!

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
  • 60ml (¼ cup) chopped crystallized ginger (If you want a good zing of ginger, add half a cup)
  • 45ml (3 tablespoons) plain yoghurt

Instructions:

  1. Preheat oven to 325°F. Grease a 7-inch non-stick round cake tin. Sift the flour, baking powder and ginger. Set aside.
  2. Cream butter, sugar and golden syrup until light and fluffy. Add eggs, one at time, beating well after each addition.
  3. Fold in half the flour and half the ginger, then fold in the rest of the flour and ginger. Fold in the yoghurt.
  4. 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.

Points to note:

  1. 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.
  2. Next time I make this cake, I would add ½ cup chopped crystallized ginger instead of quarter cup.
  3. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you 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. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

45 thoughts

    1. […] Adapted from My Favourite Pastime’s Double ginger cake, which was itself adapted from Goodfoodseeking’s Ginger […]
      Thank you for making this double ginger cake. Your cake looks delightful. I wish I could taste it. Have a wonderful week ahead!
      Liz

    1. 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

    1. 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

        1. Okay Shannu, I see you’re having a late night. Thanks for visiting and liking many of my posts. Best wishes!
          Liz

    1. 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

  1. 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.

    1. 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

  2. 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!

    1. 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

    1. 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

  3. Liz, of my favorite ingredients is ginger, also. I love it crystallized and even pickled. This cake looks wonderful! Thanks for sharing.

      1. 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!

        1. 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

  4. 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!

    1. 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

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