And of course, my family, who has happily eaten far more cakes than what is considered to be healthy. Nice cakes, yes. And also the not-so-good one (why did I think of making a tofu based cake? It was a horror story!).
Of course, there are unexpected surprise, too. This tamarind and fresh ginger cake was inspired as I did a lot of research and ‘soul searching’ for my book. It plays on the tangy sweet-sour flavour of tamarind and the spicy warmth of ginger. The cake is really lovely, somewhat a cross of gingerbread cake and lemon pound cake. Moist and soft crumbs…
Inspired by two incredible bakers -David Lebovitz and Dan Lepard.
- 30g dried tamarind paste
- 150ml water
- 125g unsalted butter
- 80g dark brown sugar
- 1 egg, lightly beaten
- 150g plain flour
- 1 teaspoon baking soda
- 30g fresh ginger
- 100g icing sugar
- Juice of ½ lime
- 20g chopped glace ginger (optional)
- Preheat the oven to 170C. Butter and line the base and side of the loaf pan (17cm size, which is half of the standard loaf pan you can normally buy).
- Put the tamarind paste into a small sauce pan with 150ml of water. Bring to a gentle boil, and mash up the tamarind. Pick out the hard tamarind bit. Peel the ginger, then finely grate them into the butter mixture.
- Whisk in the butter until it is completely melted, leave the mixture to cool. Add in the egg, a pinch of salt and sugar mixture and mix well to combine.
- Sift flour and baking soda to the butter and tamarind mixture, mix until the mixture just incorporated. Pour into the prepared pan.
- Bake the loaf for 35-45 minutes or until the skewer comes out clean if pieced in the middle of the cake. Cool in the pan for 10 minutes before turning out to cool on a wire rack.
- Making the icing: sift the icing sugar in a bowl, gradually add the lime juice and whisk well to have a thick and smooth consistency. Adjust the consistency with extra icing sugar or lime juice.
- When the cake is cool, drizzle the icing on top of the cake. Arrange the chopped crystallised ginger on top if using.
- Walnut, tamarind and fresh ginger cake: adding 50g coarsely chopped toasted walnuts to the cake batter before baking.
- Spiced tamarind cake: omit the ginger and add ½ teaspoon of ground allspice to the cake mixture.
- Note: You can bake a full-size loaf by doubling the ingredients.