Coffee and Ginger Cake

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Coffee and Ginger Cake

Coffee and Ginger Cake

easy to make, light but filling, you can taste both the ginger and the coffee fully – it’s lovely. My favourite cake is carrot cake, but this cake is very special to me, as I was taught how to make it by my next door neighbour, Ethel – bless her, she is no longer with us.

I’m often used to ask Ethel for her traditional recipes when I wanted to make cakes, she was the best, especially when it comes to biscuits. (something I don’t have much experience with) I generally prefer to make bread or biscuits rather than cakes, but I’m really pleased with the results for this Coffee and Ginger cake – it certainly tastes delicious. Coffee and ginger are such an incredible combination, the ginger and coffee help to cut through the sweetness, offering a really well-balanced flavour. It’s also very light, beautifully moist and should keep well for a few days – although I’m not sure my husband will allow it as he have a very sweet tooth.

I do hope you will give this recipe a try.

One tip Ethel my neighbour taught me was that when you whisk the butter and the sugar, always make sure that the bowl is warm and the butter must be at room temperature. Bless her.

Now let’s get on and make it ……….

 

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Coffee and Ginger Cake
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
Course Cake
Prep Time 30 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Pre-heat the oven to 180/gas mark 4. Grease the tin and dust the with flour, then shake off the excess.
  2. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs one at a time, beat the mixture well. If it curdles, add a spoonful of flour.
  3. Add the the milk, ginger, coffee powder and lemon zest, mix with a metal spoon.
  4. Sift the flour and fold into the mixture.
  5. Spoon over the prepared tin and lightly level the top with the back a metal spoon.
  6. Bake in the oven on the middle shelf for 30 to 40 min, or until golden-brown. (You can check using a skewer in the centre - it will come out clean when cooked enough)
  7. Remove from the oven and leave 5 min in the tin to stand - this method is important, then turn over on to a wire rack and let it cool completely.
  8. Dust with icing sugar, or you can decorate the cake as you wish.
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