Ginger Cake no.2

Well, it is day in Cratfield again and time to bake. I am still on the ginger cake experiment and have further modified Delia Smith’s recipe,  which now includes the following:

3 heaped teaspoons of ground ginger (instead of 1 teaspoon)
1 teaspoon mixed spice (none in the original recipe)
a ‘clutch’ of freshly grated ginger (probably c.2 tablespoons)
1 tablespoon desiccated coconut (instead of ground almonds, which I still don’t have in stock!)

The cake was very soft and has firmed up as it has cooled. I baked for one hour at 180C but think it may need longer. I also think the additions may require more baking powder. The taste is fantastic, but I will need to make Ginger Cake no.3

Ginger Cake no.2

Ginger Cake no.2

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