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As a child I ate ginger in everything – curry, tea to name a few.  My mum always drinks ginger powder and water together as its a great spice that aids digestion.

Here’s some facts about Ginger –

  • Ginger  is a  flowing plant in the Zingiberaceae whose rhizome, ginger root is widely used as a spice or in medicine.
  • It is native to south East Asia.  It varies considerable in flavour depending on where it is grown.
  • Fresh ginger is lemony, woody, earthy and a kick of heat.
  • Jamaican ginger is known for its fine quality. Grown in Nigeria and Sera Leone, its characterised for  its richness, pungency camphorous element.
  • Australian ginger – is the lemoniest.
  • It can be used in Sweet and savoury ingredient – fresh, dried, ground, glace, preserved in syrup, juiced for soft and alcoholic drinks. A very versatile ingredient.
  • Did you know cardamom is a member of the ginger family – nose and eyes will detect this warming and citrus notes.  In India, they are paired up for their digestive properties.
  • Ginger powder and cardamom powder are added to hot water, jaggery and then strained to produce a lovely drink.

Here’s this months cake recipe to share. It a a recipe I found in my mother in laws cook book and used lemons instead of lime. I removed 1 tbsp. flour to substitute the ginger powder and added baking powder to life the cake.

 

Bini Ludlow’s Lime and Ginger Cake with a Lime Glaze

Ingredients

110g Margarine

160g SR Flour

175g Castor Sugar

4tbsp Milk

2 Large Free Range Eggs

5g Zest Lime

10g Ground Ginger

1tsp Baking Powder

 

Syrup

3tbsp Icing Sugar – sifted

1 lime Juice squeezed and warmed

Extra lime zest for decoration

 

Method

Pre heat the oven to 180C Conventional setting

Line and grease a loaf tin

  1. This is an all in one method – place all the ingredients margarine, flour, castor sugar, milk, eggs, lime zest, ground ginger, baking powder into a blender and whisk for 10 minutes on a high setting. (stir half way to ensure the ingredients are combine well)
  2. Bake for 42 minutes.
  3. Meanwhile, for the syrup gently heat the lime and then add the sifted icing sugar.
  4. As soon as the cake id out if the oven, insert a skewer all over the cake and pour the syrup over the cake and leave to rest and sit in the tin for 24hrs before turning out.
  5. Top with zested Lime for decoration and glazed icing as desired.

Serve with vanilla ice cream and or double cream as desired or with a cup of tea.

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