Thursday, 16 September 2010

Coffee and Ginger Cake

Coffee and Ginger Cake

As I do often, I see a recipe I like the look of in a Sunday Newspaper supplement, rip it out and give it a go. Today I have baked this, and it all came together perfectly - even the cooking time was spot-on. The skewer came out clean on the first time of asking. And very nice it tastes too - a nice subtle coffee flavour, not overpowering, and the fresh ginger blending together well to give a very satisfactory taste - I give it 7 out of 10.  Possibly the substitution of the pistachios with chopped walnuts would give it a bit more bite and crunch, but that's entirely down to how you like your cake.

For the icing I used the same recipe as on my Banana Cake (see my posting for this). The lemon tinge did not clash with the coffee or ginger. The ingredients listed below are for the cake only, not the icing.

  • 50g unsalted butter

  • 75 ml milk

  • 1 tbsp ground coffee (not instant)

  • 2cm piece fresh ginger, finely grated

  • 2 large eggs

  • 225g caster sugar

  • 100 ml sunflower oil

  • 100g chopped pistachios

  • 275g plain flour
  • 1 Tsp Baking Powder

  1. Line base and sides of deep 22cm square cake tin with nonstick paper

  2. Heat oven to 180 C/375 F (160 C fan oven)

  3. Melt butter in pan and remove from heat

  4. To butter add milk, coffee and ginger, and stir

  5. In a bowl whisk the sugar and eggs until fluffy and pale

  6. Beat in the coffee mix, and the sunflower oil

  7. Stir in 75g of the nuts and fold in the flour and the baking powder

  8. When everything ix mixed in and you have a nice goo pour into cake tin

  9. Bake for 30-35 min until a skewer comes out clean

  10. Allow to totally cool and spread the icing over the top, and sprinkle with remaining nuts

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