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GINGERBREAD CAKE
My husband absolutely loved this cake! It is quite moist and almost like you would expect a rich Christmas pudding cake to be. Great served with homemade Crème Fraiche or sweetened whipped cream. If you would prefer the cake slightly less moist, use only 3/4 cup (175 mL) water. This is a very unique recipe. If you prefer not to go to the trouble of making the ginger syrup, simply cut the ginger very finely and use it just as is. This is a special occasion cake; great for Christmas, as one of the Christmas desserts. I usually keep the cooked ginger in the fridge and make my cakes or bars at my leisure.
Ginger Syrup: (See instructions to understand how I used it)
1 cup fresh ginger, chopped finely (250 mL)
Sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1 cup water (250 mL)
Ginger Molasses Mixture:
1 cup light-tasting olive oil (250 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
4 oz finely chopped ginger (125 g)
(can be cooked as in the Ginger
Syrup or used raw)
1/4
cup sugar-free maple pancake syrup (60 mL)
2 tbsp mild molasses (30 mL)
Gingerbread Cake:
1 cup water* (250 mL)
2 tsp baking soda (10 mL)
23/4 cups Gluten-Free Bake Mix 2, OR 3 cups Keto Bake Mix (675 mL)
1 tsp cinnamon (5 mL)
1/2
tsp ground cloves (2 mL)
1/2
tsp black pepper (2 mL)
3 eggs, fork beaten
Preheat the oven to 350°F (180°C).
Ginger Syrup: In saucepot, combine fresh ginger, sweetener and water. Bring to the boil and reduce heat to low in order to simmer mixture about 20 minutes. Add more water if the water reduces too much (it will reduce - check after about 8 minutes and add more water). Don’t allow it to boil dry, so keep an eye on it.
Strain the syrup from the solids and in a food processor, process the ginger some more until finer in texture. Use the ginger in this cake. It came to 4 oz (125 g). You can refrigerate the ginger at this point and make the cake another day, if desired. Keep the syrup and use it to flavor mild tea such as chamomile tea; yummy! You can also freeze the cooked ginger and the syrup (separately).
Ginger Molasses Mixture: In small bowl, combine olive oil, liquid sweetener, reserved ginger (or simply fresh ginger, finely chopped), sugar-free maple syrup and molasses.
Gingerbread Cake: In saucepot, bring water to boil. Stir in baking soda. Remove from heat quickly as the water can boil over. Stir this hot water mixture into the molasses mixture. In large bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, cinnamon, ground cloves and black pepper. Make a well in the dry ingredients. Pour the Ginger Molasses Mixture into the well and combine. Stir in the beaten eggs until all is well combined. Pour into a greased 8 or 9-inch (20 or 23 cm) spring form pan. Bake 30 minutes and cover lightly with a foil tent (to prevent the cake from turning too dark). Bake a further 15 to 20 minutes, or until a knife inserted in the center comes out clean. Allow cake to cool completely before running a knife around the circumference and removing the sides of the springform pan. Sprinkle cake with powdered sweetener and garnish each slice with sweetened, whipped cream or my homemade Crème Fraiche. Cut cake into slices and refrigerate in a sealed container.
Helpful Hints: *The ginger syrup is great to flavor herbal
teas that are mild such as chamomile tea. It can be used to make homemade
ginger ale. Ginger is exceptionally good for you! If you would prefer the cake slightly less
moist, use only 3/4 cup (175 mL) water. Cooking the ginger will add more moistness to the cake, plus it will ensure that the ginger is sweetened and that it is softer in the cake than it would otherwise be. My preference would be to cook the ginger. I found the water ran dry rather quickly, so just add more water (another cup or so is fine).
Yield: 12 servings
1
serving
309.1
calories
5.9
g protein
27.5
g fat
0.3 g fiber
9.0
g net carbs
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