If you like your gingerbread, you’ll love this cake… I confess I haven’t tried it out on the boys yet but it has already won me over (Update! It got three thumbs-up from the boys). Given how well our gingerbread cookies went down over Christmas, I expect this cake to be well received. It was a tad on the sweet side – feel free to adjust your sugar – but it will go down really well with a black coffee.
As usual, we went organic as much as possible as well. It’s not as packed full of goodness as our Wholemeal Banana Cake with Wheat Germ and Oatmeal, but it does contain wholewheat flour – although you wouldn’t know it from the taste because it’s as light and fluffy as any regular cake.
- 1 cup golden syrup
- 1 tsp ground ginger
- 150g plain flour
- 150g wholemeal pastry flour (Bob’s Red Mill)
- 100g brown sugar
- 2 eggs
- 1/2 tsp bicarb soda
- 1/2 c milk
- 125g butter
- Preheat oven to 160C. Prepare a 20cm x 30cm cake pan.
- Place all ingredients into a mixing bowl. Mix on medium until smooth and changed in colour.
- Pour into cake pan.
- Bake for 55 mins or when the knife comes out clean.
Health Benefits of Ginger
I must say that I’m hard pressed to state how much benefit can be derived from eating a slice of a cake containing only a teaspoonful of ground ginger, but ginger really does have a lot of health benefits. Ginger has been used to treat loss of appetite, nausea and vomiting (post surgery and during cancer treatment), flatulence, stomach upset, colic, morning sickness and motion sickness. This is because ginger contains a chemical that is used as an ingredient in antacid, laxative and anti-gas medications. Some people also find that ginger helps them with the symptoms of upper respiratory tract infection, bronchitis, cough, menstrual cramps, arthritis and muscle pain.
- See also: Nutritional Benefits of wholewheat flour