Strawberry Ginger Cake
- Tal
- Jan 12, 2017
- 2 min read
Growing up I acclaimed myself the "Cupcake Queen" just because I made lots of cupcakes (from a cake mix box -_-), oh Pillsbury got a lot of my money in those days. Last time I had one of those cake mix concoctions I couldn't figure out why I loved those things so much. Now days I do my baking from scratch, and thats when I realized I've never really baked a cake before. Challenge Accepted!!
This recipe is an adaptation from the "Make it Easy Cookbook" by Jane Lovett, Sticky Rhubarb and Ginger Cake. The Recipe calls for Rhubarb and Ginger stems (hence the name) which I didn't have either....so I just replaced the rhubarb with strawberries and the ginger stems with ginger powder! =)
Ingredients (ones I used)
Cake
1/2 C Avocado Oil
1/2 C All Purpose Flour
2 Eggs
3-4 Drops of Stevia (I don't like sweet things, feel free to add more to your taste)
1/2 Tsp Baking Powder
1/2 C Strawberries (sliced)
1 Tsp Ground Ginger (or fresh ginger)
About 1 Tbs Powdered Sugar (to top it all off)
Cream
1/2 C Mascarpone
1 Tsp Vanilla
3 Drops of Stevia
Directions
1. Heat the oven to 325 F
2. Combine all the cake ingredients, except the strawberries, and mix very well
3. Pour mixture into two 6"
4. Arrange the strawberry slices on top
5. Bake cakes for about 30-45 minutes, or until a knife in the center comes out clean
6. While the cake bakes combine all the ingredients for the cream (you can add heavy cream to make it more of a whipped consistency)
7. Let cakes cool before spreading the cream (assemble as a sandwich)
8. Dust with powdered sugar
Enjoy!!
The finished product is a delicious not overly sweet treat. Next time I will try whipping up the eggs up first to see if it can be a bit more airy and fluffy. This would be a great cake for spring and summer when berries are in peak season (at least in NYC) and you can arrange some berries on top of the cake and drink it with a berry lemonade! =D
Hope you'll enjoy it as much as I did.
- Tal
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