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Ginger tea cake

  • Preparation Time15 mins
  • Cooking Time55 mins
  • Serves18
  • DifficultyEasy
300g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
0.25 tsp fine salt
225g tinned pure pumpkin puree
60ml reduced-fat buttermilk
1 tsp pure vanilla essence
60g unsalted butter, at room temperature
170g soft light brown sugar
2 large eggs, at room temperature
30g finely chopped crystallised ginger
Icing sugar, optional
1) Position a rack in the lower third of the oven and preheat the oven to 180C/Gas 4. Line a large (12 by 24-cm) metal loaf tin with parchment paper and spray with nonstick cooking spray.

2) Sift the flour, bicarbonate of soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk and vanilla in another bowl.

3) Beat the butter with an electric mixer at medium speed for about 1 min, until smooth. Add the light brown sugar and continue beating until light and fluffy, about 4 mins more.

4) Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter.

5) Turn off the beaters and add the crystallised ginger, folding it in by hand with a spatula as the batter will be thick.

6) Scrape the batter into the prepared tin and smooth the top. Bake for about 55 minutes, until a cake tester inserted into the cake comes out clean and the top springs back when lightly pressed.

7) Cool in the tin on a rack for 10 to 15 minutes, then invert the tin to release the cake onto the rack to cool. Dust with icing sugar before serving, if you like.



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