This cake is believed to have its origin in Greece. This is a deeply spiced, moist, aromatic cake full of ginger flavour. It can be served as a dessert or a tea time snack. It can also baked as cup cakes.
Ingredients
1. Soft and unsalted butter – 225 gm
2. Brown sugar – 200 gm
3. Molasses – 200 gm
4. Eggs – 2 large
5. Lemon juice – 2 Tbsp
6. Grated lemon zest – 1 tsp
7. Finely grated ginger – 2 Tbsp
8. Maida – 350 gm
9. Cinnamon powder – ½ tsp
10. Cloves powder – ½ tsp
11. Nutmeg powder – ½ tsp
12. Salt – ½ tsp
13. Baking soda – ½ tsp
14. Boiling water – ½ cup
15. Finely chopped candied ginger – 2 Tbsp
16. Icing sugar for dusting (optional)
Preparation
1. Preheat oven to 180 degree celcius.
2. Mix and beat the butter and sugar together until fluffy.
3. Add molasses and beat well.
4. Add eggs one by one, beating well after each addition.
5. Add lemon juice and grated ginger and mix well.
6. Sift the flour (maida) with spice powders and salt. Add this to the above butter mixture and blend well.
7. Mix the boiling water with baking soda and add to the batter, stirring quickly.
8. Add the candied ginger and mix well.
9. Transfer to the greased pan and bake at 170 degrees for 45-50 minutes or until done.
10. Cool completely and cut into pieces. Dust with icing sugar before serving.
Tips
1. The flavour of ginger bread cake improves with time. Wrap the cake in butter paper and store in air tight container for 1 or 2 days for better taste.
2. Molasses can be substituted with honey or maple syrup or jaggery syrup etc.
3. For cup cakes bake for 20-25 minutes.
4. It can be served with sweetened fresh whipped cream also.
5. Adjust the spices and sweetness as per your preference.
6. The ingredients should be at room temperature.
Comments