My husband’s request for cake is always ginger cake with lemon icing … Lots of icing!
Super simple and easy to knock up when you’ve got visitors arriving… Hope you enjoy it as much as we do!
- 1 3/4 cups spelt flour (I do half wholemeal) OR 1 2/3 cups plain GF flour mix
- 1/4 cup almond/seed meal
- 2 tsp GF baking powder
- 2 heaped tsp ground ginger
- 1/3 cup maple syrup
- 1 medium sized pear (or apple)
- 4 tbsp aquafaba OR 1 whole egg
- 1/2 cup milk of choice
- 2 tbsp mild tasting oil
Mix together all of the dry ingredients (speed 4, 10 seconds), then set aside.
Core and dice the pear (leave the skin on). Dice and then steam until soft (a few minutes in a microwave or ST Sp 1 for a few minutes)
Blend together the soft pear, syrup, oil and aquafaba/egg until smooth (speed 7, 8 seconds).
Pour the wet mix into the dry and mix until well combined (speed 4, 8 seconds, scrape down and repeat).
Pour into a lined baking tin and place into a preheated moderate oven for about 30 minutes or until an inserted skewer comes out clean.
Allow to cool before icing.
I actually enjoy this cake without icing …. but icing is pretty well Peter’s whole reason for eating cake, so there was no way I was going to be able to leave it off!
For the Icing:
- 2 tsp vegan butter, very soft
- 2 tbsp lemon juice
- pure icing sugar – between 1/2 and 1 cup depending on the consistency you want.
- Fine lemon zest to top
Whisk all ingredients together until well combined and smooth. If you want an icing to drizzle over, use less icing sugar. If you want a thick icing to spread on the cake, use the increased amount.
Top with zest before serving.
This one freezes and defrosts well.
It is particularly nice accompanied by a good cuppa or our yummy ginger cordial mixed with soda water