Moist Young Ginger Cake

Posted on Sep 25, 2013 in Hiroko's Blog, Recipes

ginger cakeginger cake with lemon sherbetAfter making Ginger Tea Base (see the recipe in my previously posted blog), I ended up with the julienned young ginger, which was used to infuse the water. These ginger strips have slightly sweet and acid flavor, and are great to add to your hot ginger tea or snack them on. But this maybe the best idea. Julienned ginger makes a great ginger cake which should be served with your ginger tea.

Here is the recipe:

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 pinches salt

1 pinch nutmeg

1/4 teaspoon cinnamon powder

2 large eggs

3/4 cup olive oil

10 tablespoons sugar

1 cup julienned young ginger after making Ginger Tea Base


Preheat an oven to 325 degree F.

Sift together in a medium bowl the flour, baking powder, baking soda, salt, nutmeg and cinammon.

In a large bowl break the eggs and whisk. Add the olive oil and whisk. Add the sugar and whisk well.

Add the flour mixture to the egg mixture and fold in until all is well blended. Add the julienned ginger and fold in.

Pour the cake batter in the parchment paper-lined cake pan and cook for about 45 minutes.