Ginger & Sour Cream Cake

I baked this Ginger & Sour Cream Cake last week at the request of a colleague who loves to eat anything with ginger.

This is a very nice cake with refreshing taste of ginger. My girls who initially "threatened" me that that they would boycott the cake if I really bake it also took a piece each and commented that the cake does not taste like “yucky ginger” at all J

The recipe is adapted from here.

Ginger & Sour Cream Cake

Ingredients:

• 1½ cups self-raising flour
• 1½ tsp powdered ginger (I think I added 2 tsp since I omitted the fresh grated ginger)
• 2 tbsp crystallized ginger, finely grated
• 1 tsp finely grated fresh ginger (I omitted)
• 1½ cups brown sugar (I reduced to 1 cup of raw sugar)
• 3 eggs, lightly beaten
• 180 g butter, melted (I reduced to 160g)
• ¾ cup sour cream (I used all the 1/4 cup low fat sour cream that I’ve left in my fridge)
• ½ cup low fat plain yogurt (I added yogurt to keep the cake moist since I’ve reduced the butter, sugar and sour cream quantities)

Methods:

1. Preheat oven to 180°C. Lightly grease a 23cm round spring form tin and line the base with non-stick paper. (I would use a smaller pan for a taller cake next time)
2. Sift the flour & powdered ginger into a mixing bowl, add the sugar and crystallized and fresh ginger (if using) and use a fork to mix thoroughly and ensure there is no lump.
3.  Add in the eggs, melted butter and yogurt.  Mix to a smooth batter.
4. Transfer the batter into the baking pan and smear the sour cream over the top.
5. Bake for 35 - 45 minutes until lightly golden on top and an skewer inserted into the cake came out clean.
6. Cool for 10 mins in the tin before turning out onto a rack to cool completely.