Gingerbread Cake

 

 

The holiday season and the winters do amazing thing to a baker’s mind. This is another recipe adapted from Arlene Kezwer’s book. Honestly i have become her fan. One thing what matters in baking is proportions and her’s are absolutely perfect in every single recipe.

This is a ‘ winter cake’. I can totally picture biting into this sweet and spicy cake on a cold winter evening, huddled under a blanket, with a piping hot cup of coffee in the other hand. Or perhaps while enjoying the bit of sunshine that shows up sometimes on a winter afternoon.

For a whole wheat cake, it is really soft and moist. The aroma of ginger and cinnamon make it totally worthwhile.


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Gingerbread Cake
A simple eggfree gingerbread cake perfect for the winters and holiday season.
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Sieve the whole wheat flour, baking powder, cinnamon powder and ginger powder together 4-5 times.
  2. Add the raisins and chopped candied ginger and give it a mix.
  3. Preheat the oven at 180 degrees for 10 mins.
  4. Cream the butter and sugar in a large bowl, until it turns light and fluffy.
  5. Add the date syrup and the egg substitute [ see notes] and beat well till it turns light and creamy.
  6. Add half the sieved flour and beat .
  7. Add some hot water and beat again.
  8. Continue adding the dry mixture and the water, alternately, until you have a batter that is fully mixed.
  9. Pour into a greased baking dish.
  10. Bake in a preheated oven at 170 degrees for 25- 30 mins.[ or until the skewer comes out clean]
  11. Remove from the oven after 5 minutes and allow to cool further for 15 minutes before carefully unmolding it.
  12. Let it cool completely before slicing.
Recipe Notes

Creaming the butter and sugar is an important step. I prefer doing thing with my hands as i find, that it gives the best results.

Sieving helps to evenly combine the dry ingredients and also get some air in. This plays a major role to give the cake a lovely texture.

This cake is super soft when hot, so do be careful while unmolding it and wait until it cools completely to get lovely clean slices.

For 1 egg substitute - 1 and 1/2 tsp of cornflour ,pinch of baking powder, pinch of baking soda and 2 and 1/2 tbsps of water. Make this mixture right before you need to use it and not in advance.

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