If you don’t like ginger, you really need read no further – this has a triple hit of spicy, warming ginger, which there’s absolutely no hiding from!
If you like ginger, then you’ll love these cake slices – I certainly did, and couldn’t get enough of them.
The sponge is made with both fresh and ground ginger, and there’s crystallised ginger spindled on top just for an extra kick with each mouthful.
To balance all the fiery ginger, I chose a sweet white chocolate icing which pairs perfectly. It was totally made up on the spot, but works in taste and consistency so I would definitely make it again.
Sometimes simple is what you need, and this cake comes together in no time. Plus, being a sheet cake makes it much easier to enjoy in bite size slices than a big layer cake so it’s great for taking in to work to feed colleagues or sharing with friends!
Triple ginger cake
- 115g butter
- 175g light brown sugar
- 1″ ginger root, peeled and grated
- 2 medium eggs
- 60g natural yoghurt
- 175g plain flour
- 1 1/2 tsp baking powder
- 1 tsp ground ginger (but adjust to taste)
- 1/2 tsp salt
For the icing:
- 25g butter
- 100g white chocolate
- 100g icing sugar
- 30g cream cheese
- Crystallised ginger to decorate
Start by beating the butter and sugar until light and fluffy, then add the grated ginger and beat again. Add the eggs one at a time, followed by the yoghurt, then sift together all of the remaining ingredients and fold into the batter. Test a little of the mix – you can always add more ginger if you think it needs it. Spread into a greased and lined 8″ square tin and bake at 170 degrees (150 fan) for approximately 25 minutes, or until risen and springy to the touch.
For the icing, melt the chocolate and set aside to cool. Beat the butter to soften, then add the cooled white chocolate and icing sugar and beat until it al comes together nicely. Finally, add the cream cheese and beat until light and fluffy (but don’t over mix or it will go too soft.) Spread over the cooled cake, then sprinkle the crystallised ginger on top – add as much or as little as you want, I say the more the better!