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Author Notes: This recipe plays on the tangy sweet-sour flavour of tamarind and the spicy warmth of ginger. The cake is really lovely, somewhat a cross of gingerbread cake and lemon pound cake. Moist and soft crumbs… - Anh Nguyen
- 30 grams dried tamarind paste
- 150 milliliters water
- 80 grams dark brown sugar
- 1 egg, lightly beaten
- 150 grams plain flour (all-purpose flour)
- 1 teaspoon baking soda
- 30 grams fresh ginger
- 100 grams icing sugar
- Juice of 1/2 lime
- 20 grams chopped glace ginger
- Preheat the oven to 170C. Butter and line the base and side of the loaf pan (17cm size, which is half of the standard loaf pan you can normally buy).
- Put the tamarind paste into a small sauce pan with 150ml of water. Bring to a gentle boil, and mash up the tamarind. Pick out the hard tamarind bit. Peel the ginger, then finely grate them into the butter mixture.
- Whisk in the butter until it is completely melted, leave the mixture to cool. Add in the egg, a pinch of salt and sugar mixture and mix well to combine.
- Sift flour and baking soda to the butter and tamarind mixture, mix until the mixture just incorporated. Pour into the prepared pan.
- Bake the loaf for 35-45 minutes or until the skewer comes out clean if pieced in the middle of the cake. Cool in the pan for 10 minutes before turning out to cool on a wire rack.
- Making the icing: sift the icing sugar in a bowl, gradually add the lime juice and whisk well to have a thick and smooth consistency. Adjust the consistency with extra icing sugar or lime juice.
- When the cake is cool, drizzle the icing on top of the cake. Arrange the chopped crystallised ginger on top if using.