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
dried tamarind paste
dark brown sugar
egg, lightly beaten
plain flour (all-purpose flour)
juice of 1/2
chopped glace ginger
In This Recipe
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.