Fresh Ginger Cake
A pleasantly spicy cake, perfect with a cup of tea.
Ingredients
- 360 g (2¼ cup) whole wheat flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 120 ml (½ cup) plain yoghurt
- 60 ml (¼ cup) milk, or Milk alternative
- 3 large eggs, or egg substitute
- 170 g (¾ cup) light butter spread
- 200 g (1 cup) caster sugar
- 1 strip lemon peel
- 1 teaspoon vanilla essence
- 1½ teaspoon fresh ginger root
Directions
- Preheat oven to 180°C (350°F). Lightly coat a 23cm X 13cm (9-inch X 5-inch) loaf tin with cooking spray.
- Combine flour, baking powder and salt in a medium-size mixing bowl. Set aside.
- Place remaining ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 45 seconds.
- Pour wet ingredients into dry and mix by hand until thoroughly combined.
- Pour into prepared loaf tin and bake for 1 hour and 15 minutes or until a knife inserted in centre comes out clean.
Chef's Notes
Use 400 g (2 cups) of wheat berries in place of whole wheat flour. Grind berries into flour using a Vitamix Dry blade container for 1 minute on High prior to using in recipe.
Nutrition Information
| Serving Size | 1 slice |
| Amount Per Servings | |
| Calories | 240 |
| Total Fat | 10g |
| Saturated Fat | 2.5g |
| Cholesterol | 0ng |
| Sodium | 360ng |
| Total Carbohydrate | 35g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 5g |
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