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Ginger cake with lingonberries
Makes 1 CAKE Cakes, Bread and Pastries
Ingredients
- 100ml rapeseed oil, plus extra for greasing
- dried breadcrumbs, for coating
- 90g granulated sugar (or you could use brown or coconut sugar)
- 210g spelt flour, sifted
- 2tsp bicarbonate of soda
- 11⁄2tsp ground cinnamon
- 1tsp crushed cardamom seeds
- 1tsp ground cloves
- 1tsp ground ginger
- 200ml oat milk
- 61⁄2tbsp lingonberry jam
- icing sugar, sifted, for dusting (optional)
For the frosting (optional)
- 140g cashew nuts
- 5 soft dates, pitted
- 1⁄2tsp vanilla powder
- finely grated zest 1 lemon and juice 1⁄2 lemon
You will need
- 20cm cake tin
Method
To make the frosting, if using, soak
the cashew nuts for at least 5
hours in water until softened, then
drain. Put the nuts, dates, vanilla
powder, lemon zest and juice
and 100ml water in a high-speed
blender and blend until smooth.
If the consistency is too thick, add a little more water. Set aside.
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and coat a 20cm cake tin with breadcrumbs.
Mix together all the dry
ingredients in a mixing bowl.
Whisk in the oat milk and oil and,
finally, stir in the lingonberry jam.
Pour the batter into the prepared
cake tin. Bake for 35 minutes
or until a skewer comes out dry
when inserted in the middle of the
cake. Leave the cake to sit for 5
minutes before turning it out of the
tin. Leave to cool on a wire rack.
Spread the frosting, if using, over the cake once it has fully cooled, or dust with icing sugar.
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