Ginger Cake Special

Makes 10 slices
Storage: 2 days
Preparation Time: 30 mins
Baking Time: 40 mins approx.

200g ginger juice
1 kg self-raising plain flour sifted
5 egg whites beaten
200g butter unsalted
2 tablespoon baking powder
1 cup coarse sugar
1 tablespoon salt
2 tablespoon cinnamon
1 tablespoon nutmeg
100 g finely grounded peanuts
Powdered sugar for topping

What's Special:
I can choose between an older ginger for a richer taste and younger one for more freshness.
The hot and moist baked ginger fragrance with powdered sugar top just leaves the mind drool and that's what's special.

1) Shred the ginger skin and process the juice.
2) In a mixing pan tray, mix the juice and remaining ingredients till of a smooth consistence.
3) In a preheated oven of 200 degrees, bake the mixture in the desired tin for 40 minutes.
4) Cool the cake for 1 hour before decoration and sugar powdering or dine in straight.


This cake sounds delicious! I love ginger in all sorts of recipes and even eat candied ginger for stomach upsets.

I'm going to try your recipe the next time we have a family birthday.

Love the photos on your site!

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