This cake is warming, grounding and perfect in the afternoon with a cup of Dosha Balancing Vata Tea. I adapted it from a recipe by Rose Bakery, tweaking bits and pieces to make it a little healthier. It’s very dense and packs a spicy punch, and is delicious served warm fresh from the oven although due to its moisture it holds well for a few days.
DRY MIX – sift and mix all together in a bowl
210g organic wholemeal flour
1 tsp baking powder
2/3 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 heaped tablespoons ground ginger
BUTTER MIX – beat sugar and butter until creamy then add ginger
70g unsalted butter
75 grams organic panel sugar
2 tablespoons maple syrup or golden syrup
2 tablespoons of grated fresh ginger
1 tablespoon of finely sliced fresh ginger
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