This warm and cozy cake is an ideal recipe for this time of year. It is fluffy and full of warm flavours. It is a perfect dessert if you combine it with the ginger and lemon syrup, but it also tastes great with a cup of tea or coffee. So what are you waiting for, let’s start baking 🧡
Ginger Cake - 9 pieces
200 gram self raising flour or use buckwheat flour to keep it gluten free
2 tsp ground ginger
1 tsp bicarbonate of soda
55 gram butter, cut in small chunks
70 gram agave syrup
1 egg, beaten
240 ml hot water
Extra: you can add a teaspoon of each freshly grated ginger and lemon to the dough.
Preheat the oven to 180 degrees.
Line a 21x21cm baking tin with baking paper.
Mix the flour, ginger and bicarbonate of soda in a bowl.
Cut the butter in little chunks and using your fingers, rub the butter into the flour mix untill you get a breadcrumb substance.
Then add the beaten egg, the syrup and hot water. Mix well with a spatula to combine.
Add the grated fresh ginger and lemon peel if you are using this.
Pour the mixture into the baking tin and bake for 35 minutes.
Leave to cool in the tin.
Ginger and lemon syrup
Grate 3 cm of fresh ginger, grate the peel of half a lemon.
Add the ginger and lemon to a small sauce pan and add the juice of half a lemon, add 100 ml of water and add 3 tbsp of agave syrup.
Slowly bring to a simmer and turn the heat a bit lower, keep stirring for 7 minutes, let it cool and your syrup is ready. This is super delicious on top of a piece of ginger cake.