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Ginger Cake

By Leslie Blythe  ,   

March 2, 2018

This recipe for Ginger Cake is adapted from The Book of Jewish Food, by Claudia Roden. She has written many cookbooks and is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque—Sumptuous Food from Morocco, Turkey, and Lebanon.

This cake is best made 3 days before you want to eat it, and it keeps a long time. I served it with a dollop of ginger preserves.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 10 Servings

Ingredients

2 eggs

1½ cups sugar

1 cup vegetable oil

1 cup golden syrup

1 - 2 teaspoons powdered ginger

1 teaspoon cinnamon

¼ teaspoon baking powder

½ teaspoon baking soda

2 cups self-raising flour

1 cup warm water

l - 2 tablespoons ginger marmalade, optional

Directions

1Beat the eggs with the sugar until pale and creamy.

2Then beat in the oil and the golden syrup (using the oily measuring jug for the syrup prevents it from sticking to the jug}.

3Mix the ginger, cinnamon, baking powder and baking soda into the flour.

4Then pour into the egg and syrup mixture gradually, alternating with the warm water, and beat vigorously to a smooth batter.

5 lf you like, beat in the ginger marmalade at the end.

6Line 9-inch springform pan with parchment paper or foil brushed with oil and pour in the cake mixture.

7Bake in a preheated 325°F oven for about l hour, or until firm and brown on top.

Note

1To make your own self-rising flour:

21 cup unbleached all-purpose flour

31½ teaspoons baking powder

4¼ teaspoon salt

5Whisk all of the ingredients together in a bowl; use as directed in your recipe.

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