Double Ginger Cake With A Coconut Sugar Frosting
This cake is packed full of ginger flavour
Makes enough for: 1 cake
Ingredients
For the cake:
- 100 g coconut sugar
- 3 eggs
- 150 g honey
- 150 mls canola oil
- 50 mls milk
- 50 g fresh root ginger, peeled and grated
- 250 g self raising flour
- 20 mls ground ginger
- 10 mls ground cinnamon
- 5 mls ground cloves
- 5 mls ground cardamom
- 1 pinch fine salt
For the frosting:
- 125 g full fat cream cheese at room temperature
- 62 g softened butter
- 50 g coconut sugar
- 15 g icing sugar, sifted
- 1 lemon, zest only
- 25 g pistachios, roughly chopped
Method
For the cake:
- Preheat your oven to 180° Celsius
- Place the sugar and eggs into a stand mixer bowl and whisk until pale
- Add the honey, oil, milk and fresh ginger and continue whisking until combined
- Place the flour, ground ginger, ground cinnamon, ground cloves, ground cardamom and salt into a mixing bowl and whisk to combine
- Add to the egg mixture and whisk until completely incorporated
- Pour the batter into a 23cm lined round tin and place into the oven for 55 minutes
- Remove from the oven and leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely
For the frosting:
- Place the cream cheese into a stand mixer bowl and whisk at low speed until smooth
- Add the butter and whisk until smooth
- Add the coconut sugar and icing sugar and whisk until combined and fluffy
- Add the lemon zest and fold through
- Ice the cooled cake, top with pistachios and refrigerate until devoured