If you say “gingerbread” to me, you have got my attention! I love gingerbread, the spicier the better … but I know that is not for everyone, and some would prefer a milder flavour than one that hits you between the eyes. And this recipe is for those people.
It is inspired by a post I saw on Call Me Cupcake ( see here: ) … it is a truly beautiful looking cake, but when I made it I found the amount of icing so rich, that it took away any flavour of the cake. Like all of us, I ended up playing with the recipe to get the flavour and texture that I like … and this is the end result.
This makes a beautiful loaf, simply dressed with a little icing sugar if you like, or left plain. It keeps well at room temperature for a few days so can be made in advance … but if you do that you might possibly eat it all before your guests arrive which can be an issue … but then you will have to make another one! It is so quick to do, I am sure you won’t mind …
If you say "gingerbread" to me, you have got my attention! I love gingerbread, the spicier the better ... but I know that is not for everyone, and some would prefer a milder flavour than one that hits you between the eyes. And this recipe is for those people.
It is inspired by a post I saw on Call Me Cupcake ... it is a truly beautiful looking cake, but when I made it I found the amount of icing so rich, that it took away any flavour of the cake. Like all of us, I ended up playing with the recipe to get the flavour and texture that I like ... and this is the end result.
This makes a beautiful loaf, simply dressed with a little icing sugar if you like, or left plain.
It keeps well at room temperature for a few days so can be made in advance ... but if you do that you might possibly eat it all before your guests arrive which can be an issue ... but then you will have to make another one! It is so quick to do, I am sure you won't mind ...
- 60g crystallised ginger
- 200g light olive oil
- 200g sour cream
- 160g buttermilk (or mix a little vinegar in with milk and stand for 5 minutes)
- 3 x 59g eggs
- 150g light muscovado sugar (or brown sugar)
- 75g golden syrup
- 75g molasses
- 400g plain spelt flour (or plain flour)
- 2 tsp bicarb soda
- 1 tsp sea salt flakes, of ½ tsp fine sea salt
- 3 tsp ground ginger (or add another teaspoon ... making it 1 tbls ... if you like a stronger flavour)
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cardamom
- 1 tsp ground allspice
- Preheat oven to 180 degrees, fan forced
- Line large loaf tin (25cm x 9.5cm) with baking paper
- Place ginger into TM bowl and chop 3 seconds / speed 5
- Scrape down sides of bowl and add oil, sour cream, buttermilk, eggs, sugar, golden syrup and molasses and mix 4 seconds / speed 4 … get your spatula right to the bottom of the bowl and ensure that all the ginger has been dislodged from the base and the sides, and remix for another 4 seconds / speed 4
- Add flour, bicarb soda, salt and spices and mix 20 seconds / knead (interval)
- Stir around top of mix and into the bowl to ensure that all the flour is being brought from the bottom to the top, and repeat 20 seconds / knead (interval)
- Scrape around batter again, then pour into the loaf pan and bake for 60 minutes, or until a cake skewer comes out clean (it took 60 minutes in my oven, but I tested it at 50 minutes)
- Let cool in pan for 15 minutes before transferring to a cake rack to cool completely
- Serve dusted with icing sugar … or with a simple lemon juice and icing sugar glaze
- Keeps well for a few days
You are a lady of my own heart. I love spicy cake, loafs etc..
I am going to try out this recipe.
Will let you know how it went
I would love to know your thoughts … thanks for touching base xo Gina
Just printed it off. Out of lockdown celebration ginger cake coming up. Sounds yummy.
Oh Linda … I feel your pain re lockdown … I have family in Sydney and have been keeping track of them regularly and know it has been tough … enjoy “coming out” of lockdown, and the cake … I love anything with ginger … take care xo Gina
I don’t understand 400g or TM bowl. Can you help? I haven’t attempted yet; I didn’t want to guess.
Hi Sue … I am so sorry but I don’t know exactly what you mean with your comment … I have checked the recipe and it calls for 400g plain flour so that is the weight of the flour used in the recipe. Also, to make the recipe I used a Thermomix which is what the TM refers to … it is telling people to put the ingredients into the T M bowl as it weights ingredients into it as you use them so that you don’t need to use a separate scale. If you don’t have a Thermomix then you would make the recipe using your own mixer, but you will need to grate the ginger which is in the first step of the recipe. Hope that all makes sense xo Gina
Oops I’m Lisa and I don’t know what golden syrup or spelt are. Thank you. I want to try this.
Hello Lisa … golden syrup is bought at grocery stores and is in containers called “golden syrup” … it is usually in the isle where you buy sugar … it is a sugar product and thick and runny like honey … spelt flour is a type of flour that is deemed an “ancient grain” … but you can use just plain flour in its place … hope that helps xo