grenadian ginger cake
I recently took a trip to Grenada, the spice island, and couldn’t help but stock up on spices whilst there. Ass much as the island is mostly famous for nutmeg and mace, both products of the same tree, they also produce an abundance of cinnamon, ginger, cocoa, and much much more.
I love ginger cake and couldn’t help but use some of the freshly ground ginger I picked up to make this recipe. It’s an adaptation of a classic ginger cake,, mixed with a grenadian-style spice cake, using solely grenadian spices. You can use any ground ginger for this recipe, but the fresher it is the better the cake will turn out.
This is a nice subtly spiced cake, that does not overwhelm you with the ginger burn. I’ve also added the ingredients for a yoghurt whipped cream, which I think goes perfectly alongside this cake
for the cake
120g unsalted butter
2 eggs
200g plain flour
0.5 tsp baking soda
2 tbsp fresh ground ginger
1 tsp ground cinnamon
0.5 tsp allspice
115g dark brown sugar
175g golden syrup
0.5 tsp vanila extract
120ml whole milk
1 tbsp natural yoghurt
for the cream
300ml double cream
2 tbsp white sugar
0.5 tsp vanilla extract
2 tbsp natural yoghurt
method
Preheat your oven to 170c.
Using 5g of butter, grease a 9-inch cake tin and set it to one side.
Mix the remaining 115g of butter with all the dark brown sugar and rub between your fingers to cream it all together. Once all the big chunks are broken down, whisk it until it becomes fluffy.
Add the golden syrup and mix it all together until incorporated.
Add the eggs and whisk these in as well.
Next, add the flour, baking soda, ginger, cinnamon, allspice, and vanilla and incorporate using a spatula until it all incorporates into a batter.
Finally, add the milk and yoghurt, gently mixing them into the batter.
Pour this into the cake tin, give it a couple of knocks on the counter to get rid of any bubbles, then bake for 25-30 mins. Check it as you go to make sure it cooks through without burning on top. If it does start to get too dark, you can cover with a little silver foil and continue to cook.
Remove from the oven and let cool on a wire rack.
Whilst cooling, let’s make the yoghurt whipped cream. Whisk the double cream until it starts to thicken. At this point, add the sugar and beat until it forms stiff peaks (where a little mountain forms, and holds its shape, when you take the whisk out). Add the vanilla and yoghurt, then whisk it for a final few moments.
Eat the cake when it’s still a little warm, with a big scoop of the slightly sour whipped cream.
