Ginger Cake Vk

A great cake recipe for any occasion:

Annie Sommerville: This appetizing cake is surprisingly moist and tastes intensely of fresh ginger. Serve the cake warm for brunch or breakfast or afternoon coffee – it’s sure to sell like hot cakes.

(*) Cake springform pan 24 cm ø.

Preheat oven to 180 °C (no convection). Grease the pan.

Grind spelt, mix with baking powder and salt.

Beat the butter and sugar in a saucepan until creamy. Add the eggs and the syrup and mix well. Now alternately add the dry ingredients as well as the buttermilk.

Fold in the grated ginger.

Pour the batter into the greased pan and bake for 40 to 60 min, until the top feels elastic and no batter sticks to the pin when tested with a shish kebab skewer.

After about 40 min cover the surface with aluminum foil if it gets too dark.

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