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