Ginger Layer Cake
Photography Kelly Gibney.
This cake is both deliciously impressive and full of wholesome ingredients you can feel good about. The warm spices work beautifully with the vanilla cream and fresh seasonal berries. The cake batter recipe below will make two layers – you need to make it twice to create a four layer cake. Enjoy making this look amazing.
INGREDIENTS
1½ cups dried dates, soaked in boiling water for 15 minutes then drained well
¼ cup melted coconut oil
2½ teaspoons ground ginger
1 teaspoon mixed spice
¼ teaspoon nutmeg
½ teaspoon ground cinnamon
1 cup ground almonds
½ cup desiccated coconut (use organic to avoid preservatives)
1 cup spelt flour
4 large free-range eggs, lightly beaten
½ cup natural yoghurt
¾ teaspoon baking soda
1 teaspoon apple cider vinegar
Filling and topping
4 x 200 gram packets mascarpone cheese (you need 1 mascarpone packet per layer)
4 teaspoons good quality vanilla extract (you need 1 teaspoon per layer)
4 tablespoons maple syrup (you need 1 tablespoon up per mascarpone packet)
To serve
ripe strawberries
blueberries
edible flowers
Two 20cm x 2cm sandwich cake tins, greased
METHOD
Preheat the oven to 170°C.
Place the soaked dates, coconut oil and spices in a food processor and blitz to a rough purée. Add the remaining ingredients and process for a minute or two until smooth and well mixed. Scrape down the sides as needed while mixing.
Divide the mixture evenly between the two tins and use a spatula to smooth the surface.
Bake for 25-30 minutes until a skewer comes out clean when inserted.
Leave to cool for at least two hours before assembling the layers.
Repeat this process to produce another two layers of cake.
Filling: Combine the mascarpone, vanilla and maple syrup in a bowl and mix well.
To assemble: Place the bottom cake layer on your serving plate. Use a palette knife or thin spatula to spread evenly with ¼ of the mascarpone mixture. Gently place the second cake layer on top and spread with a further ¼ of the mascarpone. Repeat until you have spread the remaining mascarpone on top of the fourth cake layer.
Decorate generously with fresh berries and edible flowers.
Store the finished cake in the fridge until 30 minutes prior to serving. The cake must be stored in the fridge. Will last up to four days in an airtight container.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more of her inspiring wholefood recipes head over to her blog, bonnie delicious.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.