Ginger cake
Dark, moist cake with ginger and syrup. Warm spice.
- Program
- Bake
- Temperature
- 155 °C
- Time
- 22–28 min
10 cake slices · Do not flip
Recipe
Servings
10 servings
(1 serving = 1 cake slice)
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Egg
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
- Butter125 g
- Brown sugar2 dl
- Golden syrup1.5 dl
- Egg2 pcs
- Wheat flour3 dl
- Baking powder1 tsp
- Ginger2 tsp
- Cinnamon1 tsp
- Milk1 dl
Icing
- Icing sugar1.5 dl
- Lemon juice2 tbsp
Method
Step by step.
- 1Melt butter, sugar and syrup. Cool a little. Stir in egg, dry ingredients and milk.
- 2Set the air fryer to Bake and preheat 3 min. Bake at 155 °C for 22–28 min. Cool.
- 3Stir icing and drizzle over the cake.
Flavour and filling
Ginger
- Ginger
- Sirup
- Cinnamon
Lemon
- Lemonglasur
- Ginger
Timer · Bake · 22 min at 155 °C
22:00
Start once the basket is in.
Along the way
- Juicier the next day. Foil if the top darkens.