Fresh Ginger Cake

Get this quick and easy ginger cake recipe

INGREDIENTS

• 250 grams / 9 oz unsalted Butter - cubed, keep at room temperature.
• 227 grams Castor sugar
• 2 Eggs
• 250 millilitres Sour cream or plain yoghurt
• 454 grams All-purpose Flour
• ¼ teaspoon Salt
• ¾ teaspoon Baking soda
• 2 cm / 1 inch fresh Ginger - peeled and shredded
• 100 grams / 3½ oz candied Ginger, chopped
• 150 grams / 5 oz candied Orange peel
• Handful of Lemon zest

METHOD

1. Beat butter and sugar until light and fluffy
2. Add in eggs, one at a time, and blend well. Add in sour cream, and blend well. Occasionally, use a plastic spatula to scrape the side of the bowl to avoid clumps
3. Add in fresh ginger, lemon zest, candied ginger, and candied orange peel to the batter. Mix well
4. In another bowl, mix flour, salt and baking soda together, and sift them thoroughly. Slowly fold in sifted flour into batter, and mix well
5. Grease loaf tin with butter, and pour in batter. Bang loaf tin onto table to firm the batter, and avoid air packets to form
6. Bake the batter in a preheated oven, at 180°C (350°F) for 30-35 minutes. Test the cake with a wooden skewer and make sure it comes out clean
7. After cooled down, dust cake with castor sugar and decorate it with candied ginger. To avoid breaking the surface, use serrated knife to cut the cake
8. Serve together with plain tea