Ginger Teacake

April 02, 2017

Ginger Teacake

I had a slight craving for ginger.....this Ginger Teacake is a recipe I developed some time ago, but didn't quit perfect.  I have been making a few cakes from banana flour lately and decided to revisit this cake.

I especially love the hint of lemon in the icing.

It is such a simple cake to make, no equipment other than a bowl and a whisk is necessary.  Unlike baking with wheat flour, the way the flour is added needs to be done gently so as not to make the cake too tough.  Gluten free and Paleo baking can all just be added to the bowl together and mixed as there is no gluten and it won't affect the outcome of the cake.

This cake will be perfect in lunch boxes, cook in a loaf tin instead, slice and freeze.

Ginger Teacake

Ingredients
Cake
⅔ cup banana flour
½ coconut sugar
1 tablespoon psyllium husks
1 teaspoon bicarbonate soda
3 teaspoons cinnamon powder
2 teaspoons ginger powder
2 eggs
⅓ cup coconut oil - melted
1 cup coconut milk
Icing
½ cup coconut sugar
1 ½ tablespoons lemon juice
1 teaspoon ground ginger 
2 teaspoons coconut oil

Method
Cake
Pre-heat the oven to 170C and line a round 20 cm cake tin with baking paper.
Combine all ingredients in a mixing bowl and whisk until completely incorporated.
Scrape the cake mixture into the prepared cake tin and bake for 30 minutes.
Remove the cake from the oven and set aside to cool for 10 minutes.
Remove from the tin and cool on a wire rack.
Whilst the cake is cooling prepare the icing.
Icing
Combine the icing ingredients in a small metal bowl and set over a pot of simmering water.
Continue to stir to dissolve the sugar and mix well.
Allow to cool at room temperature and ice the cake once both the icing and cake are cooled.
 

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