Jamaican Ginger Cake/Gâteau jamaïquain au gingembre

I love ginger, in all it’s forms, whether it be, fresh, dried, or crystallised, it’s always a welcome spice in my kitchen.  That spicy, peppery taste may even convince me to call it my favourite spice, but I fear the other spices might get jealous, so I’ll just add it to one of my favourite cakes instead!

Most Brits’ll be familar with jamaican ginger cake or at least the Mc Vities version, some of you may have even started smiling, just from the title of this post.

This cake is comfort food at it’s best , in a dark,sophisticated kind of way.  It’s deep flavour, sticky texture and fragrant aroma, melt in your mouth,  to produce a lovely warm feeling,  deep in the pit of your stomach.

Traditionally, jamaican ginger cake is made by granny and shared with the whole family but you know?  This cake’s far too good to share, so don’t tell your mother, brother, aunty or uncle about this baby and keep this sumptuous secret to yourself!

N.B. This’ll be my last teff recipe for a while as the whole nation seems to have simultaneously stopped stocking it. The whole nation being the giant that is Wholefoods,my two fave organic supermarkets and Sainsburys, which is a real shame, if we ever get it back, I promise I’ll do a giveaway so you can all taste what I’ve been banging on about for so long.

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So tell me readers what’s your favourite spice?

Jamaican Ginger Cake

Edit: OK folks a lot of you have been asking for subs, so I’ve made a note in the recipe of what you need to do. Happy Baking!

Makes one 1lb loaf
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• 1/2 cup/80g  brown rice flour
• 1/2 cup/80g  teff flour or buckwheat if you are also in a no teff funk! OR 1/2 cup AP flour and 1/2 cup wholewheat flour (if you’re not gluten intolerant)
• 1/2 to 1 tsp ground ginger (your choice)
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1 tsp gluten free baking powder
• 1/4 tsp gluten free baking soda
• 2 eggs
• 3 tbsps/50g golden syrup
• 1/2 cup/130ml buttermilk
• 1/4/86g blackstrap molasses
• 3 tbsps/20g vegetable oil
• 4 tbsps sweetened crystallised stem ginger, chopped, (optional)

Preheat the oven to 180ºC/350ºF

Grease and flour a 1lb loaf tin.

Whisk the first 7 ingredients together in a mixing bowl until combined.

In another bowl mix the remaining wet ingredients together.

Add the dry ingredients to the wet, and fold all the ingredients until just incorporated, then fold in the stem ginger if using.

Pour the batter into the loaf tin and bake for about 40 minutes or until a knife inserted in cake comes out clean.

Serve with custard! mmmmm…

Adapted from a recipe in Blog Aid, Recipes for Haiti
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Gâteau jamaïquain au gingembre

Pour un gâteau de 23 x 10 cm (8” x 4”)
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• 80g de farine de riz complète
• 80g farine de teff, à défaut de ne pas en trouver vous pouvez la remplacer par 80g de farine de sarrasin
• 1/2 à 1 c à c de gingembre en poudre (c’est votre choix)
• 1/8 c à c de clou de girofle en poudre
• 1/4 c à c de sel
• 1 c à c de poudre à lever
• 1/4 c à c de bicarbonate de soude
• 2 oeufs
• 3 c à s de mélasse raffinée
• 130 ml de lait ribot
• 86g de mélasse
• 20g/ 3 c à s d’huile végétale
• 4 c à c de gingembre confit, coupés

Préchauffez le four à 180ºC

Beurrez un moule à pain de 23 x 10 cm (8” x 4”).

Dans un bol, fouettez les premiers 7 ingrédients jusqu’à l’incorporation.

Dans un autre bol, mélangez les ingrédients liquides restants.

Ajoutez le ingrédients secs aux ingrédients liquides. Incorporez tous les ingrédients y compris le gingembre confit si vous avec decider d’en mettre.

Versez dans le moule à pain et enfournez pendant 40 minutes ou jusqu’à ce que la lame d’un couteau introduite au centre du gâteau sorte propre.

Servez avec de la crème anglaise…..mmm….

Adaptée d’une recette dans le livre Blog Aid: Recipes for Haiti