There are flavours of which one never tires. For me, it’s ginger. I use it to flavour gingerbread cookies or gingerbread cake made with Greek yogurt. My advice: bake this just before your guests arrive, so the tantalizing aromas of candied ginger offer a delicious welcome.

Servings: 1 cake with approx. 10 slices

Preparation time: 1 hour

INGREDIENTS

  • 2 eggs
  • 2/3 cup (150 ml) brown sugar
  • 1 pinch salt
  • 1/2 cup (125 ml) Oikos plain Greek yogurt 2%
  • 1/3 cup (75 ml) sunflower oil
  • 1 cup (250 ml) all-purpose white flour
  • 2 tsp. (10 ml) baking powder
  • 40 g (approx. 1/4 cup [60 ml]) finely chopped preserved ginger
  • Zest of an organic lemon
  • 1 tsp. (5 ml) butter, softened

PREPARATION

  1. Preheat the oven to 350°F (180°C).
  2.  In a large bowl, whip the eggs with the sugar and salt.
  3. Using a whisk, stir in the Greek yogurt and sunflower oil.
  4. In another bowl, mix the flour with the baking powder and sprinkle onto the yogurt mixture, stirring with a wooden spoon.
  5. Stir until the batter is well blended, then add the chopped preserved ginger and lemon zest.
  6. Butter a 9 x 5 in. (23 x 13 cm) cake pan, then pour in the cake mix.
  7. Bake at 350°F (180°C) for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  8. Remove from the oven and wait 5 minutes before removing from the pan. Allow the cake to cool completely on a wire rack.
  9.  Serve at room temperature.

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