An Apocalypse Bakery reader emailed in this week saying ‘I have far too much fresh ginger and I don’t know what to do with it. Please help.’
Dear reader, you are in luck. I have had this recipe for coffee and ginger cake sitting in my bookmark bar since May, and I have not yet come across an excuse to make it. (Yes, I know its shocking that I need an excuse to make cake…why do you think I started a blog?!)
I think I might have fallen in love with this cake. Looks-wise, its a beauty – it meets my need for cakes to have that homespun, handmade look, and yet the swirly icing brings that touch of class. (S. commented that it looked the exact balance between professional and homemade. Ahh, the cake-baker’s nirvana!) The coffee and ginger are also perfectly, subtly balanced in this cake – both flavours are present, but somehow combine to make something greater. The addition of dried apricots gave it a nice fruity quality. The one slight imperfection was that the cake was a tad dry, but balanced with the icing it actually had the perfect consistency. This icing also happens to be the best cream cheese icing to have ever come from the Apocalypse Bakery kitchen; it would be a crime to wash out the bowl without having scraped out every last morsel of it.
Also, this cake was tried by someone who likes neither coffee nor ginger, and they have certified this cake as tasty.
Fresh Ginger and Coffee Cake
Recipe is from here, I can take no credit. Mr Dan Lepard, I salute you.
Tea Recommendation: ….erm, coffee??!
50g unsalted butter
1 tablespoon ground coffee (not instant)
2cm piece root ginger, finely grated/chopped
2 large eggs
225g caster sugar
100ml vegetable or sunflour oil
75g chopped dried apricots (the original recipe has pistachios, but they are a no-go in the bakery)
“275g plain flour
3 tsp baking powder
1) Preheat the oven to 180C (160 fan)
2) Melt the butter in a pan.
3) Once the butter is melted, stir in the milk, coffee and ginger. Set to one side.
4) In a separate bowl, whisk the eggs and the sugar together until the mix is lightly coloured and foamy.
5) Add the coffee-ginger mix and stir to combine. At this point, it will look like a badly made latte. Mix in the vegetable oil.
6) Mix in the apricots or pistachios, and then gently fold in the flour and baking powder.
7) Pour batter into a 9” square pan.
8) Bake for 35 minutes, or until a cake tester inserted in the middle comes out clean. It will be pale brown.
Cream Cheese Lemon Zest Icing
200g cream cheese (I only used 175g, it was still excellent)
Finely grated zest of 1 lemon
2 teaspoon lemon juice
175g icing sugar
1) Beat the butter until smooth.
2) Add the remaining ingredients and beat until well combined. At this point my icing was slightly on the yellow side. To solve this, I continued to beat the icing until it was paler and fluffy.
3) Spread onto the cooled cake.