GINGER CAKE with LEMON ICING
This lovely, serve-anytime, recipe has been adapted, to be low-carb and keto-friendly, from Saint Delia’s recipe. It’s a firm family favourite in our house. My kids grew up on this cake and I’ve managed to keep it as near as possible to the original. The key for me is using home-made (keto) stem ginger (from this blog). It may seem like a lot of effort, but it truly is worth it to be able to enjoy a small amount of stem ginger whilst observing a keto or low-carb diet. This lovely cake comes in at 2.6 net carbs per slice, so there’s nothing to feel guilty about!
INGREDIENTS – For 15 Pieces
- 150g Softened Butter
- 150g Bocha Sweet Granulated sweetener
- 4 large Eggs
- 1 tblsp Black Treacle
- 2 tblsp Syrup from the Stem Ginger (optional)
- 200g Almond Flour
- 50g Coconut Flour
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 3 tsp Ground Ginger (more or less to taste)
- 50-100ml Unsweetened Almond Milk
- 200g Bocha Sweet Powder (icing sugar substitute)
- 60ml Lemon Juice (freshly squeezed)
- Preheat your oven to 170*C
- Mix, thoroughly, all the dry ingredients together in a bowl
- Cream the butter and sugar together until light & fluffy, with a hand mixer
- Whisk through the black treacle and the stem ginger syrup (if using)
- Lightly whisk the eggs with a fork and then gradually add 1/4 of the egg mixture to the creamed butter & sugar mix together with 2 tblsp of the flour mix and combine well.
- Repeat until all the egg and flour mixture have been combined together. You will have a fairly stiff cake mixture.
- Add the almond milk until you have a softer cake batter.
- Pour into a lined, oblong (or square) baking tin and smooth over with a spatula to ensure it is flat and evenly distributed in your pan
- Bake for 45 minutes or until a skewer comes out clean.
- Cool thoroughly on a cooling rack
- When the cake is cool, mix the Bocha Sweet Powder with up to 60ml of lemon juice until you have a thickish consistency similar to yoghurt.
- Spread the icing on top of the cake and let a little dribble down the sides of the cake as this always looks authentic and pretty.
- Divide your cake into 15 equal squares (or 16 if using a square tin) and add a small piece of stem ginger to the centre of each square.
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.