Fresh Ginger Cake

Bicarbonate of soda is an alkali and is the chemical the raising agent in this light, moist cake. Fresh ginger rather than dry, ground ginger is the main flavour and it is supported by the other spices to mask some of the bitterness of bicarbonate of soda. As oil is used instead of butter in this recipe, it contains monounsaturated fat rather than saturated fat, making it a better choice for good health. However, as it also contains sugar in the cake and icing sugar in the lemon icing, it should only be eaten as an occasional treat.

Method

Grease and line the base of an 18-centimetre round cake tin. Preheat oven to 170 °C.
Sift the flour, cinnamon and cloves.
In a large bowl, combine the golden syrup, sugar and oil. Stir the ingredients until thoroughly mixed, although they will separate while they stand.
Bring half a cup of water to the boil in a covered saucepan. Add the bicarbonate of soda and then pour into the large bowl containing golden syrup, caster sugar and oil. Stir through the grated ginger.
Use a whisk to beat in the sifted dry ingredients and the egg.
Pour the cake batter into the prepared cake tin and bake for approximately 35 minutes. The cake will be cooked when a skewer inserted into the cake comes out clean.
Stand the cake for 3 to 5 minutes then turn out onto a wire rack. Allow to cool.
Spreading on Lemon Icing.

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