Ginger Lemon Cake
very easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp For a fir tree mould (approx. 2.4 l capacity; alternatively a ring cake mould) or approx. 16 discs:
- 7-10 Tbsp Grease for the mould
- 25 g fresh ginger
- 90 g soft butter
- 150 g Sugar
- 1 Egg (Gr. M)
- 3 ⁄4 Tsp + 1 ⁄4 Tsp Soda ash
- 175 ml Sugar beet syrup Zuckerrübensirup
- 315 g Flour
- 1 1 ⁄ 2 Tsp ground cinnamon
- 1 TABLESPOON ground ginger
- 1 ⁄4 Tsp ground cloves
- 1 ⁄4 Tsp Salt
- 7-10 Tbsp Icing sugar
Directions
- 1
Preheat oven (circulating air: 180 °C/ electric oven and gas not suitable). Grease the baking tin well
- 2
Peel and grate the ginger. Using a food processor or the whisk of the mixer, whisk butter and sugar until creamy. Stir in egg first, then ginger. 3⁄4 Stir together TL baking soda and sugar beet syrup and stir into the sugar-egg mixture
- 3
Measure and mix the dry ingredients (flour, cinnamon, ground ginger, cloves and salt). Bring 250 ml of water to the boil and stir in 1⁄4 teaspoonful of baking soda. Slowly alternate the
- 4
dry ingredients and boiling water into the sugar beet mixture until everything is well mixed
- 5
Pour the dough into the prepared baking tin. Bake in the hot oven for about 25 minutes. Check with a wooden skewer whether the dough is baked through. If soft cake dough still remains on the skewer, bake the cake for another 5-10 minutes. But not too long, otherwise it will dry out! Leave the cake to cool in the tin for about 10 minutes before turning it over. Let it cool down. Dust the cake with icing sugar and decorate with snowflakes
- 6
waiting time approx. 2 hours
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