Crystallized Ginger Cake

Crystallized Ginger Cake
This cake is the joy of creation for the one who creates, without the anxiety of failure, and the pleasure of enjoying the taste. This may become your favorite New Year's Cake!
Very fluffy, moist & fruity, with mashed bananas inside. Do not fear the sugar, is really well-balanced and isn't overwhelming at all. Lemon spicy thanks to the candied ginger, soft, without crumbs everywhere, without butter, and inflatable… Standing height and then pushing and finally, quite healthy mutatis mutandis a cake. Not at all demanding in preparation and with a secret. Read the steps of preparation and you will discover it.

work: 20′ time: 1h:00′ easy:

Click with your mouse on the images to learn more.

Cake with Crystallized Ginger Crystallized Ginger Cake Cake with Crystallized Ginger

Ingredients (~8 pieces)

  • 350g (12.3 oz) self-rising flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 200g (7.1 oz) fine sugar
  • 3 eggs, large
  • 250g (8.8 oz) greek yoghurt
  • 1 lemon zest + 2 tbsp lemon juice
  • 120ml (4.1 floz) sunflower oil
  • 3 ripe bananas
  • 100g (3.5 oz) crystallized ginger, chopped
  • pearl sugar for decoration
  • powdered sugar for sprinkling on top
In the mixer, add sugar and eggs and beat together until a very fluffy whitish mix. This will take a few minutes to become.
Add 2 bananas, mashed coarsely with a fork -the third banana to decorate at the end on the surface of the cake- zest, lemon juice and yogurt. Beat for 1' to unite the ingredients.
And now the secret I promised you. As the mixer works add the light oil little by little in a very thin stream until the mixture gets the texture of mayonnaise.
Sift the flour with salt and baking powder and add to the mixer little by little.
Cease operation of the mixer and add the chopped candied ginger. Mix gently with a silicone spatula from the bottom upwards to incorporate the ginger in the cake mix.
Pour the cake mixture into a silicone form with Ø22-24cm (Ø8.7-9.4cm) or other form well-oiled and floured.
With a spatula flatten the surface of the cake and decorate with banana slices forming floral patterns. In the center of each flower sprinkle sugar pearls.
Bake in preheated oven with air at 170℃ (338℉, Gas:3.5) on the bottom rack ~40'. Test with a toothpick in the center of the cake that should come out clean. If it gets color quickly cover with a foil. Remove from the oven, let it cool completely and if you want sprinkle with a light veil of icing sugar.
Crystallized Ginger Cake Cake with Crystallized Ginger Crystallized Ginger Cake Cake with Crystallized Ginger Crystallized Ginger Cake
Use a single round form without a hole in the middle, as the classical forms of cake have. As she cooked forms a hill in the center, it is also the beauty of it!
If you have not candied ginger, alternatively use any dried and candied fruit, such as pineapple, apricots, papaya, mango, etc.
Cake with Crystallized Ginger

Author Zambia G. Sifaki