Monday, September 3, 2012

Ginger and Jaggery Tea Cakes.


 Tea for two © Cookaroo 
On a food forum/group on Facebook , there was a question that was put out to all of us - Does anyone have a recipe a ginger tea cake like how my mother used to make? The question reached out to me on many levels :
1. While I don't like ginger in my food (apart from in Kashmiri), I love ginger in my cakes and cookies (Mc Vities Ginger Nuts are my favourite)
2. My mother used to make us ginger cakes when we were younger
3. I hadn't made a plain ginger cake so far in my life.

The discussion led to looking up a couple of recipes including David Lebovitz's Fresh Ginger Cake which I've been wanting to try forever. My friend Sangeeta suggested that we could try using jaggery instead of molasses to get a deeper flavour. And well, that was the end of the discussion.

Except it really wasn't. The flavours kept playing on my mind and to top it all my aunt had just sent me a bottle of ginger syrup which is only made in the Aurobindo Ashram in Pondicherry. I've loved mixing it with milk and having a go at it in the winters. But here it was sitting on my dining table staring at me.

So a friends house last week, where I took the Prune and Chocolate Olive Oil Cake, I also made this as the back-up dessert. Or rather a tea-time snack.

I knew what I wanted to it to taste it - like those Mc Vities cookies  - which meant it had to be intensely gingery. That's when I decided to make it a three-way ginger cake - dried ginger powder, fresh ginger and some ginger syrup. Quite deadly I'd think.

The cake was extremely moist and really really warm. I suppose both ginger and jaggery could do that to you. But it taste just like those cookies and I was super thrilled. I think this recipe is super fiddlable. You could omit the syrup, use whole wheat, bake in a large pan etc etc. Point is, if you like ginger, then bake it.

 Or two for tea © Cookaroo 

Three-ways Ginger and Jaggery Tea Cakes
Makes 5 mini cakes or 1 large

Ingredients
1 cup jaggery melted
100 gms butter
1 tablsepoon grated fresh ginger

1 1/2 cup all purpose flour
1 tblsp dried ginger
1 tsp baking powder
1/2 tsp baking soda

2 eggs
2 tblsp ginger syrup
1 tsp golden syrup

Directions

1. Melt the jaggery with two tblsp of water in a saucepan. Once melted add the butter to it and let it sit.
2. Meanwhile measure out all the dry ingredients and set aside.
3. Break the two eggs into the jaggery mix, whisk till it melds completetly. Add ginger syrup and golden syrup to it.
4. Add the wet ingredients to dry and stir till it combines.
5.Pour in prepared pans. Bake at 180 for 20 minutes for mini loaves and 40 minutes for a bigger cake or until done.


I'm sending this to Bakefest by Vardhini which is being hosted by the Mad Scientist 


Ginger Rogers © Cookaroo

15 comments:

  1. Nice! Gonna try substitute ginger syrup and half the flour with whole wheat. For the ginger substitution should I add more powder or fresh ginger?

    ReplyDelete
    Replies
    1. Neither, just let it be as such. Might have to adjust the sweetness by adding some more jaggery

      Delete
  2. cake with ginger and jaggery.. should try.. Bookmarked
    Great-secret-of-life.blogspot.com

    ReplyDelete
  3. Love it. Yes it is super fiddlable and I bake it even with ragi flour :-)
    I am helpless now, have to bake it.

    ReplyDelete
    Replies
    1. Hai na? Ragi flour, wheat flour - world is your oyster :)

      Delete
  4. I had made one with wholewheat flour,jaggery and ginger powder, came out pretty well. Love these individual tea cakes!

    ReplyDelete
    Replies
    1. :) that way you feel you've only done yourself a tiny bit of damage

      Delete
  5. Omg, I am having my cup of evening tea, can you please pass one to me. Super tempting

    http://shwetainthekitchen.blogspot.com

    ReplyDelete
  6. Lovely little loafs! Nice, earthy flavors, perfect for tea.

    ReplyDelete
  7. Looks like I missed this one, looks really delicious. Another one for me to try.

    Aparna

    ReplyDelete

Printfriendly