Prepare to embark on a tantalizing culinary journey that will awaken your taste buds and transport you to the heart of British baking! This fresh ginger root cake is not just a dessert – it's a sensational experience that blends the warmth of traditional baking with the bold, spicy kick of fresh ginger. Imagine a moist, tender cake that delivers a perfect balance of sweetness and zingy flavor in every single bite. Whether you're a baking enthusiast or a curious food lover, this recipe promises to turn an ordinary afternoon into an extraordinary gastronomic adventure!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: British
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 1/4 cup fresh ginger, grated
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and fully incorporated.
- Grate the fresh ginger root finely using a microplane or fine grater. Squeeze out any excess liquid from the grated ginger to prevent excess moisture in the cake.
- In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda.
- Gradually fold the dry ingredients into the butter mixture, alternating with the milk. Mix gently until just combined, being careful not to overmix.
- Fold in the grated fresh ginger, distributing it evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for extra indulgence.
Tips
- Ginger Precision: When grating fresh ginger, use a microplane or fine grater and squeeze out excess liquid to prevent a soggy cake texture.
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better cake consistency.
- Don't Overmix: Gently fold ingredients to maintain the cake's light and fluffy texture. Overmixing can lead to a dense, tough cake.
- Moisture Check: Use the toothpick test to ensure perfect doneness – it should come out clean with just a few moist crumbs.
- Flavor Enhancement: For an extra ginger punch, consider adding a pinch of ground ginger to the dry ingredients.
- Serving Suggestion: Serve slightly warm with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant finish.
- Storage Tip: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
