We love to use ginger in savoury meals and desserts, so finding a delicate ginger root finger in the fridge is normal in this household. Every week I usually chop it up and add some to soups, curries, stir fries, smoothies, crumbles… the list goes on. It gives an enriching, deep flavour kick that just can’t be beaten. This weekend, I discovered that an abnormally large hand of ginger (love this technical foodie term) had snuck its way into our veg delivery. A great discovery but such a purchase would normally be planned, for a specific use or in anticipation of a ginger loving guest…
What do you do when you’re sent a humungous hand of fresh ginger root?
Well, in typical Sunday baking fashion, I made a cake. Loosely following the delicious Hemsley and Hemsley Jamaican Ginger Bread recipe, with a few twists and an extra healthy helping of fresh ginger root, I happily used a couple of fingers of the spicy root.
The warmth of fresh ginger running through sweet and savoury dishes awakens the taste buds and gives a satisfyingly fresh tone to whatever it is combined with. It’s as healthy as it is zingy, which is another reason this cake was at the top of my ginger recipe list. Even more satisfying, it’s gluten free, refined sugar free and dairy free (it’s another perfectly acceptable breakfast cake).
Benefits of Eating Ginger – settles, warms, soothes, relieves, cleanses.
Ways to use an Abundance of Fresh Ginger Root
Healthy Ginger Cake (see below!)
Stewed Rhubarb and Ginger with Sugar Free Crumble Topping
Healthy Ginger Cake Recipe
30g melted coconut oil
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground ginger
1/2 tsp bicarbonate of soda
40g fresh ginger root
Preheat the oven to 170C
Grease and line a loaf tin
In a mixing bowl, mash the banana and pear, then stir in the coconut oil, honey and eggs
In a food processor, blitz the almonds and walnuts with the cinnamon, nutmeg, ground ginger, fresh ginger and bicarbonate of soda
Add the dry ingredients from the food processor into the mixing bowl with the wet ingredients
Stir together gently until combined
Pour the mixture into the prepared loaf tin and cook for 1 hour – 1 hour 15 mins until golden and a knife comes out clean
Leave to cool for 20 minutes and enjoy still warm, then have some more when completely set later!
(This recipe is based on the Hemsley and Hemsley Jamaican Ginger Bread recipe)