I managed to sneak in a baking session on Saturday afternoon, chores done, children delivered and recovered from various activities, dog walked. As the rest of the household settled for rugby induced over-excitement, I sidled into my happy place, emptied the cupboards and got a bake on. A lasagne for Sunday (ragu already made and defrosted, so a mere assembly job) - something easy to pop in the oven after our planned Mothers Day activity of a walk and picnic on the beach; some experimental gluten free brownies, of which more another day when I've sorted out the slight oiliness from slightly too much coconut oil; pizza for post-rugby match appetites (shouting at the TV can make people awfully hungry...) and this cake.
|Getting my bake on...|
Anyway, back to this cake. It's not a straightforward cake flavour-wise, but the molasses and ginger complement each other, with the addition of coconut rounding things off. It worked as cake on its own, and also as pudding, topped with some homegrown rhubarb, simply stewed.
And if you were interested, this cake also contains swede. Yes, the vegetable. Not Ulrika Johnsson. And unlike my last attempt to include swede in a cake, this appears to have gone undetected. That'll teach them for watching the rugby...
Ginger & Coconut Surprise Cake
2 large eggs
100g light soft brown sugar
100g pomegranate molasses
150 ml coconut oil
150g grated swede
2 nuggets of stem ginger, finely chopped
175g wholemeal flour
50g dessicated coconut
2 tsp baking powder
1 tsp bicarb of soda
2 tsp ground ginger
for the icing
100g icing sugar
lemon juice (probably about 1/4 lemon)
Line a 20cm round springform cake tin and pre-heat the oven to 180C.
Separate one of the eggs and set the white aside for later. Beat together the while egg and second yolk with the sugar until it becomes thick and lightens in colour - at least 5 minutes.
Beat in the molasses and coconut oil, then stir in the swede and chopped ginger.
Mix together the flour, coconut, raising agents and ground ginger, then add this into the mixture.
Take the remaining egg white and whist to the soft peak stage, then fold this evenly through the batter.
Scrape this into the tin and bake for around 40 minutes - it's OK if a few crumbs come out on the cake tester.
Once the cake has cooled, remove it from the tin and make up the icing. Sieve the icing sugar and combine with the lemon juice to make a thick-ish icing. Ice your cake as artfully as you like, and enjoy.