STICKY EGGLESS GINGER CAKE
Sometimes my cravings strike with very poor timing. Such as this, when my stomach decided that it would really quite enjoy a slice of Jamaican style ginger cake. Just after I had used up the last of my eggs in something else.
I know I shouldn’t pander to it but I enjoy a challenge and I had half a tin of coconut milk languishing in the fridge, leftover from some laksa we’d had a few days previously.
I can’t remember the last I ate McVities Jamaican Ginger cake but from what I remember this tastes pretty similar to it, which is weird because I can’t imagine that theirs is made with olive oil and coconut milk….
makes 1 standard size loaf cake
150g dark brown sugar
200g coconut milk
180g plain flour
1/2 tsp bicarbonate of soda
100ml olive oil
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
25g crystalized ginger (finely chopped)
pinch of salt
1 tbsp rum (optional)
Pre-heat your oven to 170°c and line a standard sized loaf tin with grease-proof paper, or even better one of those fancy pre-made liners.
Use a deep sided frying pan to melt together 70g of the sugar with the coconut milk. You can let this bubble away until it become dark, thick and syrupy. You may notice that the bubbles on the surface become whiter as the coconut oil separates out. This is when it’s about ready.
Remove it from the heat and stir in the remaining sugar, leave it to melt in and cool a little.
Sift the flour, raising agents and spices into a bowl. Stir in the salt and crystalized ginger.
Stir the oil and rum into the slightly cooled coconut caramel mixture before pouring this into the dry ingredients. Stir it all together and then finally add in the water to loosen the batter a little bit.
Pour this into the prepared tin and bake for 1 1/4 hours. Give it a poke with a skewer to check that it is cooked all the way through and then leave it on a wire rack to cool before serving in thick slices.