Ginger cake

Name: Ginger cake
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 10
Cuisine: Sierra Leone
Ingredients: 200 g plain wheat flour; 100 g softened unsalted butter, plus 5 g for tin; 120 g brown sugar; 2 medium eggs; 100 ml whole milk; 15 g peeled finely grated fresh ginger; 2 g ground ginger; 8 g baking powder; Small pinch salt

🍰 A moist loaf cake with fresh and ground ginger, ten plain slices without icing.

Ingredients

200 g plain wheat flour
100 g softened unsalted butter, plus 5 g for tin
120 g brown sugar
2 medium eggs
100 ml whole milk
15 g peeled finely grated fresh ginger
2 g ground ginger
8 g baking powder
Small pinch salt

Preparation

Preheat conventional oven to 175 °C. Butter a roughly 22 × 10 cm loaf tin with the extra 5 g and line its base. Mix flour, baking powder, ground ginger and salt.

Cream 100 g softened butter and sugar until lighter and soft. Beat in eggs one at a time, then fresh ginger.

Add dry mixture in two additions alternating with milk. Mix just until uniform; do not overwork flour.

Fill tin, level and bake about forty-five minutes in the middle. Shield top with oven-safe foil if browning too fast without touching batter.

Check a clean skewer exits centre without raw batter; extend a few minutes if needed. Rest ten minutes in tin then turn onto rack.

Cool at least twenty more minutes before cutting ten slices. Thirty-minute rest includes tin and rack time; extend for neater slicing.