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Judith's famous ginger cake
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Discover the irresistible appeal of our favorite super-moist ginger cake.
Ingredients:
- 225g (1 1/2 cups) self-raising flour
- 5.00 gm ground ginger
- 1.25 gm ground cinnamon
- 1/4 tsp ground allspice or nutmeg
- 125g unsalted butter, softened
- 180.00 gm brown sugar, lightly packed
- 2 eggs
- 120g (1/2 cup) treacle
- 125.00 ml plain yoghurt
- 40.00 ml chopped glace ginger
- 20.00 ml finely grated fresh ginger
- 2 tsp finely grated lemon rind
- 4.40 gm vanilla essence
Instructions:
- Preheat your oven to 180°C, then prepare a 20cm cake pan by greasing and lining it with non-stick baking paper. In a medium bowl, sift together the flour, ginger, cinnamon, and allspice.
- In a separate bowl, combine the butter and sugar. Use an electric beater to whip until thick and creamy. Add the eggs one at a time, beating well after each addition. Mix in the treacle until just combined.
- Gently mix the flour mixture into the butter mixture, alternating with the yoghurt until well combined. Stir in the glace ginger, fresh ginger, lemon rind, and vanilla.
- Transfer the cake batter into the greased pan and bake for 35 minutes, or until a skewer inserted in the center comes out clean and the cake is lightly golden. Then, cool on a wire rack.