Ginger Cake
Ginger Cake is a popular spiced, moist, and often sticky cake known for its warm, ginger flavor, which is a common flavor profile in Nepali confectionery, sometimes referred to as ginger bread. In Nepal, ginger (known as aduwa in Nepali) is a prominent crop.
> 60min
Easy
Ingredients
For how many cakes?
2 gulab jamuns per person
For the syrup
Ingredient 1
Ingredient 2
For the cake
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Directions
Preheat the oven to 180 degrees for 30 minutes.
Add the ginger paste. Mix well.
In another bowl, mix the plain yogurt (or curd), water and sunflower oil.
Pour the contents of the first bowl into the second and mix first with a spatula, then with an electric mixer. Do not overmix.
In a saucepan, pour the water and powdered jaggery. Cook until the sugar is dissolved, then simmer the syrup until it thickens and becomes syrupy.
Add the contents of the bowl containing the water, yogurt (or curd) and oil to the bowl containing the all-purpose flour and mix well.
Add the syrup and mix well.
Line the molds with parchment paper and pour in the batter.
Bake at 180 degrees for 25 minutes for small cakes and 40 minutes for large cakes.
Remove from the oven and let cool.
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