Rosh Hashanah

Silan gingerĀ cake

April 21, 2020
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  • Prep time 35 minutes
  • Cook time 50 minutes
  • Serves 6-8
Author Notes

Adapted from Claire PtakĀ“s Ginger molasses cake, this version, made with silan, a rich pure date honey seems to be easier on my belly than the molasses and is always deserving on yes, a third serving. —

What You'll Need
  • 150 grams fresh ginger
  • 300 grams flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 200 milliliters grapeseed oil
  • 250 grams silan (pure, no added sugar)
  • 150 grams jaggery
  • 225 milliliters boiling water
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 lemon
  • powdered sugar
  1. Preheat oven to 300 degrees F
  2. Pulverize ginger in a food processor. Reserve.
  3. Mix flour with cinnamon and clove and a pinch of salt. Whisk with a fork.
  4. Place silan, oil and jaggery in a bowl. Mix well.
  5. Add baking soda to boiling water. It will begin to foam, pour into silan mix and mix clockwise. Add in ginger and then flour taking care to mix in the same direction to avoid clumping.
  6. Beat eggs gently and stir into mix in the same direction.
  7. Pour into a well greased mold and bake for about 50 minutes.
  8. Once cake has cooled, zest lemon into a bowl, add in lemon juice and add powdered sugar until a glaze forms. Spread over the cake and enjoy!

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