This delicious loaf is perfect for ginger lovers. It’s not like a traditional cake; it’s more like a chewy bread. It’s dense, lightly sweet, nicely spiced, low in fat and exceptionally gingery, and is perfect for vegan or dairy-free individuals. To serve, the loaf should be sliced thinly and enjoyed with lashings of butter/vegan buttery spread.
J loves this type of ginger cake, as much as the traditional honingkoek. We could purchase factory-made cakes, but the shipping costs are ridiculous, plus everything tastes better when made fresh at home. To save time, simply weigh everything into the bowl of the stand mixer.
Be warned: one slice is never enough.
DUTCH GINGER SPICE CAKE (GEMBER KRUIDKOEK)
Makes one 20 x 20 cm (8 x 8 inch) cake, 24 slices
Adapted from Dutch Honey Cake (Honingkoek)
- 500 g (3 ⅓ c) self raising flour*^
- 2 teaspoons ground cinnamon
- 2 ½ teaspoons ground ginger
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoons ground cloves
- 125 g (½ c and 1 tablespoon, packed) dark muscuvado (unrefined brown) sugar
- 200 g (150 ml or ½ c and 2 tablespoons) ginger syrup
- 400 ml (1 ½ c and 2 ⅔ T ) soy milk**
- 1 pinch salt
- 8 pieces stem ginger, cut into 5mm (¼ inch) chunks
* Self-raising flour can be made by combining 150 g (1 c) plain (all-purpose) flour with 1 t baking powder
^ White flour can be substituted for half wholemeal (whole wheat): half white or half white plain (all-purpose) flour: half rye flour. If you want the real thing, use 100 % rye flour, however you may need to adjust the amounts of sugar to get the sweetness right.
** Mammalian (if not dairy-free) or other milk alternative can be used instead of soy milk
1. Preheat oven to 160°C (325°F). Grease or line a 20 x 20 cm (8 x 8 inch) square baking tin (pan) with parchment paper.
2. Place all ingredients, except the stem ginger into the bowl of a stand mixer. Beat the mixture until everything is well incorporated, and the batter is thick and sticky, about 8-10 minutes. This step is essential for a chewy cake.
3. Add stem ginger, and fold in until evenly distributed.
4. Pour into prepared tin (pan) and bake in the middle of the oven for 55-60 minutes or until a inserted skewer comes out clean.
5. Let cool before slicing and enjoying. If storing, wrap in foil and store at room temperature or freeze. Enjoy fresh, or toasted with or without butter.