I just did a quick search on my blog and it seems ginger is one of my favourite ingredients, included in all these recipes and more…
Does anyone notice something amiss about that list though…?
Only one of them is a sweet recipe!
Gingerbread cookies are probably my favourites and seeing those gingerbread men popping up all over the blogosphere woke up my desire for something gingerbread-y. I would love to make a gingerbread house one day but I think I need to cultivate a little more patience before I attempt to do so. Gingerbread cake sounded like a safe bet instead.
This cake is somewhat reminiscent of the “parkin” my Granny used to make- a moist, well-spiced afternoon tea cake. Being me, I couldn’t stop at just the cake and had to top it with something yummy to make it extra special. I’ve always liked lemon and ginger together- I remember making this gorgeous tart a few years ago and adoring it- so a lemon cashew cream it was. This is pretty tangy which suits me, but add more sweetener to your taste. You could also use your favourite cream cheese frosting instead.
- 3/4 C Apple purée (unsweetened applesauce
- 1/2 C Coconut sugar
- 2 Tbsp Molasses
- 3 Tbsp Oil
- 1 tsp Vanilla Extract
- 1 C Brown Rice Flour
- 2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Salt
- 2 Tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1 C Cashews, soaked and rinsed
- 1/3 C Lemon Juice
- 1/2 C Water (+)
- 3 Medjool dates OR 2 Tbsp Agave nectar
- 1/2 Tsp Coconut Oil
- 1 tsp Vanilla Extract
- Preheat oven to 180C/350F. Lightly oil a 9” square cake tin.
- Whisk together the first 5 ingredients (apple purée through to vanilla) in a medium bowl. Sift together remaining dry ingredients in another bowl. Add wet to dry and stir to fully combine.
- Pour batter into the cake tin. It will be thin but you’re going to stack 2 halves so it needs to be!
- Bake for 10-15 minutes until a tester inserted in the centre comes out clean.
- Allow to cool fully before frosting.
- For the lemon cashew cream, blend all the ingredients in a high-powered blender. You will likely need to scrape down the sides several times. Add more water if your blender is not so strong.
- To assemble: Slice the cake vertically in half, spread one half with a generous amount of the cream then stack the other half on top. Cut into squares and top each piece with an extra dollop of cream and a little lemon zest.
I’m hoping to drop by again before Christmas day but until then I hope everyone’s Christmas preparations are going well and, if you’re already finished with work or studies for the holidays, that you’re enjoying some rest and relaxation!