Nothing is more comforting than the warm spiciness of a ginger cake. The addition of the lime coconut cream adds a lovely tart creaminess. Yum!
Serve with tea or coffee. Makes 8-10 servings.
Gingerbread Cake
2 cups all-purpose flour
3/4 tspn ground cinnamon
1/2 tspn ground cloves
1/2 tspn nutmeg
1 tspn ground ginger
1/2 tspn freshly ground black pepper
1/2 tspn fine salt
3/4 cup molasses
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup water
1 1/2 tspns baking soda
1/2 cup packed (peeled and minced) fresh ginger
2 large eggs
rind of 1 lime
Coconut and Lime Whipped Cream
1 tin coconut milk (not low fat)
Juice of 1 lime
1 tspn vanilla essense
Place tin of coconut milk in the fridge, right side up. Preheat the oven to 180°C (350°F).
In a bowl, mix together flour, cinnamon, cloves, pepper, and salt. In a separate large bowl, whisk the molasses, oil, and sugar until smooth.
In a large saucepan, bring the water to a boil over medium-high heat. Whisk in the baking soda, then whisk in the molasses mixture until combined; remove from heat.
Stir the ginger and lime rind into the molasses mixture. Whisk the dry ingredients, a little at a time, into the batter until just combined. Using the rubber spatula, stir in the eggs until just combined. Transfer the batter to a 9 inch cake tin and spread evenly.
Bake in the oven until a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Place on a rack to cool for at least 30 minutes.
While cake is cooling, remove tin of coconut milk from fridge. Open and scoop out the cream (this should be at the top). Add lime juice and vanilla and whisk by hand in a large bowl for a few minutes, until the consistency is that of lightly whipped cream. Refrigerate until the cake is cooled.
Serve cake at room temperature with a dollop of coconut whipped cream. Delicious!