About
This moist and dense ginger cake is rich with warming Fall flavours from the gentle heat of ginger.
Perfect on its own or served slightly warm slathered with butter. This is a great accompaniment to an afternoon coffee!
Ingredients
- 4 medium raw egg whole
- 2 cup almond meal finely ground by simple truth
- 2 tablespoon almond milk, vanilla or other flavors, unsweetened
- 2 teaspoon lemon juice
- 2 tablespoon ginger, ground
- 2 teaspoon cinnamon, ground
- 2 slice – 1" diameter ginger
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ⅓ cup unsalted butter
- ⅓ cup 100% pure erythritol by now
- ⅔ cup water
- ⅓ cup 100% pure erythritol by now
- ⅛ teaspoon salt, sea salt
Instructions
- Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper. Add ½ cup of erythritol and 1/3 cup of butter to a food processor along with 1 tablespoon of Lakanto maple syrup. Blend together to combine.
- Add the eggs to the food processor and blend until light and fluffy.
- Add the almond meal, ground ginger, cinnamon, baking soda, lemon juice, vanilla, almond milk and salt. Blend to form a smooth cake batter.
- Spoon the cake batter into the lined loaf tin. Transfer to the oven to bake for 40-45 minutes until golden brown all over and a skewer comes out clean.
- Whilst the cake is baking you can prepare the ginger syrup. Slice the ginger and add to a small pan along with ¼ cup of erythritol and the water. Simmer over a gentle heat for 20 minutes until reduced to a sweet and spicy ginger syrup.
- Remove the cake from the oven and allow to cool slightly in its tin. Pierce the cake all over with a toothpick then drizzle with the spicy ginger syrup.
Nutrition Facts
- Servings: 12
- Calories: 168.2kcal/703.8kJ (per serving)
- Fat: 14.8g (per serving)
- Carbs: 16.3g (per serving)
- Protein: 4.5g (per serving)
