An Abundance of Fresh Ginger – Ginger Cake Recipe

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?

ginger root hand

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.

Ginger Root

Ways to use an Abundance of Fresh Ginger Root

Healthy Ginger Cake (see below!)

Fresh Ginger Tea

Green and Gingery Breakfast Smoothie

Stewed Rhubarb and Ginger with Sugar Free Crumble Topping

Ginger Rice Noodles

Ginger Spiced Sweet Potato Wedges

ginger cake

Healthy Ginger Cake Recipe

100g banana
100g pear
30g melted coconut oil
4tbsp honey
3 eggs
120g almonds
100g walnuts
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)

7 Responses

  1. healthyglobetrotting 2nd July 2015 / 9:26 pm

    I love ginger so this recipe looks great! definitely going to try it. (love hemsley and hemsley too)

    • Nicola Dellard-Lyle 2nd July 2015 / 10:59 pm

      Hey, enjoy making it! I had it for breakfast this morning :D

  2. Adele 1st September 2015 / 12:49 am

    It’s never occurred to me to make ginger cake but ginger is often something I end up with an excess of. This sounds so delicious and wholesome. I’ll have to give it a go soon.

    • Nicola Dellard-Lyle 1st September 2015 / 8:15 am

      It is a great treat and too much ginger is the perfect excuse to have cake ;)

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