Tamarind and Fresh Ginger Cake Desserts

April 16, 2014
2 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. 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).
  2. 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.
  3. 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.
  4. Sift flour and baking soda to the butter and tamarind mixture, mix until the mixture just incorporated. Pour into the prepared pan.
  5. 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.
  6. 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.
  7. When the cake is cool, drizzle the icing on top of the cake. Arrange the chopped crystallised ginger on top if using.

See what other Food52ers are saying.

  • bkbakes
  • simchan
  • Isabel
  • Duncsthechemist

5 Reviews

bkbakes January 6, 2024
Instruction part 2 says to put grated ginger into butter mixture, but the only butter that has been used was to grease the tin. Clarify please.
simchan March 30, 2022
Well balanced cake, i used real tamarind that i had in my refrigerator for too long and it turned out amazing. The kids ravaged it through.

added coconut rinds for fun, used a flax egg as we were out of eggs.
also added 1 tsp of baking powder, just seemed right.

didn't bother with the icing, just put 1/2 lemon inside.

will do again.
Isabel December 30, 2019
Found the original recipe at

125g of butter
Duncsthechemist September 29, 2019
Would have been useful to include the amount of butter needed!
Isabel December 30, 2019
125 g of butter