Spicy Fresh Ginger Cake

Snowbunny Andorra's Note:

If you like your cake rich, not over-sweet and slightly spicy, this recipe's for you! It's very different and maybe not everyone's cup of tea but I love how the pepper and fresh ginger make your mouth tingle!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 cakes

• 120 g honey
• 210 g black treacle
• 100 g white sugar
• 110 g dark sugar
• 240 ml vegetable oil
• 300 g flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 250 ml beer
• 2 teaspoons bicarbonate of soda
• 120 g fresh ginger, pureed
• 2 eggs

Directions:

1. Pre-heat your oven to 180C (170C if fan-assisted).
2. In a large bowl, mix the honey, treacle, sugars and vegetable oil.
3. In a separate bowl, mix the flour, cinnamon, pepper and cloves.
4. In a small pan, gently bring the beer to a boil then add the bicarbonate of soda. Pour onto the oil mixture and gently whisk to combine.
5. Continue to whisk, adding the flour mixture a little a time until it's all combined, then whisk in the ginger.
6. Whisk in the two eggs, then pour into a lined and greased cake tin (or use two tins for thinner cakes) and bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean.
7. Allow to sit on a cooling rack for 20 minutes before removing from the tins and paper.