Double Ginger Cake


Double Ginger Cake

(Makes one small bread loaf tin size)


I love ginger. I love how half a teaspoon of ginger will add a warm element to a winter casserole, I love how a cup of ginger tea both relaxes and refreshes me and I love how dark chocolate and ginger together create a decadent and slightly spiced treat.

Being as how I love ginger, I often find myself craving ginger related dishes.

Today, on the way home from breakfast with a friend, the need for ginger came upon me, specifically, the need for a ginger cake. So I experimented and devised the following. It came out beautifully!

Naomi Owen.



1 cup sifted plain flour

2 tsp (heaped) ginger powder

1 tsp baking powder

½ tsp  bicarb soda

1 cup Dextrose  (I use dextrose because I’m fructose intolerant, sub in ¾ cup of brown sugar if preferred)

½ cup crystallised ginger (coarsely chopped)

1 whole egg

2 egg whites (beaten until nice and fluffy)

1 knob butter  (melted)

½ cup milk



Set oven to 160° (fan forced) and grease a small bread loaf tin.


Sift dry ingredients into a bowl and mix together. Add in the whole egg, melted butter and milk and beat until combined. Meanwhile, use your electric whisk to make peaks out of the two egg whites. Fold these into the mix.


Bake for 20-25 minutes then allow to cool in the tin for 5 minutes before turning out to cool.


Notes: You could ice this cake if you wished. I served it with whipped yoghurt in which I’d zested a lime and dropped in a few leaves of thyme as I had some to hand. I found the cake was deliciously moist and didn’t actually require it. Enjoy!