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Prep time
35 minutes
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Cook time
50 minutes
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Serves
6-8
Author Notes
Adapted from Claire Ptak´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. —samyama.kitchen
Ingredients
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150 grams
fresh ginger
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300 grams
flour
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground clove
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200 milliliters
grapeseed oil
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250 grams
silan (pure, no added sugar)
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150 grams
jaggery
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225 milliliters
boiling water
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2 teaspoons
baking soda
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2
eggs
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1
lemon
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powdered sugar
Directions
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Preheat oven to 300 degrees F
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Pulverize ginger in a food processor. Reserve.
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Mix flour with cinnamon and clove and a pinch of salt. Whisk with a fork.
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Place silan, oil and jaggery in a bowl. Mix well.
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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.
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Beat eggs gently and stir into mix in the same direction.
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Pour into a well greased mold and bake for about 50 minutes.
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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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