Healthy Ginger Cake

Delicious and nutritious. Highly recommended for pregnant women. It is high in minerals, including iron and also has ginger to help curb morning sickness.

225g   whole wheat flour

1 1/2 tsp baking soda

1 1/2 tsp ground ginger

1 1/2 tsp mixed spice

100g butter

6 tbsp clear honey or maple syrup

6 tbsp blackstrap molasses

50g crystallized ginger pieces - rub off any excess sugar, then place in a food processor / liquidizer / blender and blend to a paste

50ml or 1/4 cup milk diluted with 75ml  (1/3 cup) water. (you may use rice milk or almond milk in its place)

2 large egg yolks, beaten  (to convert to vegan use egg replacer or mix 1 tbsp chick pea / garbanzo flour with 1 1/2 tbsp water)  

1. Heat the oven to 325F/160C/Gas 3
2. Grease and line the base and sides of an 8in/20cm square / rectangular or round 9in/221/2cm  tin/pan with a double layer of greased baking parchment.
3. Sieve/sift the flour, bicarbonate of soda and spices into a large bowl, adding back any separated bran.
4. Put butter, honey/maple syrup, molasses and ginger in a saucepan over low heat.
5. Use a wooden spoon to break down the ginger paste and stir the mixture until all the ingredients are evenly distributed.
6. Pour the hot melted ingredients into the flour mixture, and add the diluted milk.
7. Mix well, then beat in the egg/garbanzo flour mix, combine thoroughly, and pour the mixture into the tin/pan.
8. Bake for 45 - 50 minutes until set and springy to the touch.
9. Cool for 5-10 minutes in the tin/pan, then transfer to a wire rack to cool completely. Peel away the side layers of baking parchment, but leave the base layers and remove once the cake is cold.

Serving suggestion:  This cake can be eaten straight away or wrapped in baking paper and foil and left for 3-4 days to become ‘sticky’.