Jamaican Ginger Spice Cake (Thermomix method)
Servings: 1 loaf or cake
Ingredients
- 300 g plain flour
- 1 tsp bicarb soda
- 1 tsp allspice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 40 g fresh ginger – peeled weight or 20g powdered ginger
- 120 g light muscovado sugar or brown sugar
- 170 g blackstrap molasses or plain molasses
- 170 g golden syrup
- 160 g butter room temperature, cubed
- 200 g sour cream
- 2 tsp vanilla extract
- Zest 1 orange I use a zester
- 2 x 59g eggs room temperature
Instructions
- Preheat oven to 160°C fan forced, and place rack in middle of oven
- Line a large loaf tin (25cm x 9.5cm) or a 22cm (base measurement) round spring form tin with baking paper (this is not a high rise cake)
- Place flour, bicarb soda and spices into TM bowl and sift 10 seconds / speed 4 (if using ground ginger add it in now) … put aside
- Place fresh ginger into TM bowl and chop 3 seconds / speed 7 … scrape around bowl
- Add sugar, molasses, golden syrup and butter and heat 2 minutes / 60 degrees / speed 2
- Add sour cream, vanilla, orange zest and eggs and mix 10 seconds / reverse / speed 3
- Return dry mix to bowl and blend 10 seconds / reverse / speed 4, scrape around bowl and repeat 2 seconds / reverse / speed 4
- Pour mixture into tin, level top, and bake 60 minutes, turn tin around and continue for another 10 to 15 minutes or until skewer inserted in the centre comes out clean (it takes exactly 1 hour 15 minutes in my oven for the round tin, and 1 hour 10 minutes for the loaf tin)
- Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely
- Keeps well for a few days … do not refrigerate
Notes
This is a delicious rich ginger cake that is lovely just as it is, but if you wish to dress it up a little then plain lemon icing (lemon juice and icing sugar) drizzled over the top goes well. Or a simple dusting of icing sugar will also look lovely if wishing to impress guests.
Cake keeps well for a few days at room temperature in an airtight container.