A healthy soft and airy candid ginger cake with tangy flavors! It’s low in sugar, with a hint of Early grey tea! Make it for a luxurious afternoon tea!
To be honest, I didn’t know why I bought candid ginger in the first place! I can’t resist dried fruit! Orange, apricot, raisins, I have them all in my cupboard. I also tried some pomelo, but wasn’t that good any way. Therefore, When I was in the market, I saw the candid ginger, and decided to have some. I added some to orange smoothie I made earlier this year, but they were a bit bitter for my taste, and spicy, as my kid described them. So, to have this ginger flavor in less harsh way, I thought chopping them fine, and mix them with lemon and tea in a cake form would be great, and it was!
If you are regular reader here, you will know how much I love tea, especially “early grey tea” is , I think it’s one of the best tea on Earth! Most favorite brand is the Twinnings, and I tried other brands as well, such as Restone , Ahmad tea, and Delimah. and I frequently enjoy a cup of herbal tea, I even compared it to coffee, the number one loved beverage, no sorry coffee , it’s tea!
Why do you need to add ginger to your diet
There are so many health benefits for ginger, it’s hard to mention all, here are few of them:
- It has an active bio compound called gingerol that has anticancer activities, anti-inflammatory, and antioxidant activities as well.
- Also it has a compound that works as anti-microbial as well, and this study suggests that ginger can be used as supplementary medicine against bacteria.
- It can ease nausea and morning sickness for pregnant women with such a small dose.
- Small amount of ginger can reduce blood sugar level.
The yellow popular tangy fruits, that contains vitamin C , that is necessary for improving iron absorption, and vitamin c boosts the immune system. It suits savory dishes and desserts as well, including cakes! I will talk more about lemon in depth in future posts, now I’ll leave you with this beautiful healthy cake!
- 1 cup strong early grey tea
- 2 Tb lemon zest
- 1½ cup gluten free flour
- 2 Tb candid ginger chopped
- 3 eggs
- ½ stick butter
- 2 tsp baking powder
- ½ cup sugar
- a pinch of salt
- Preheat your oven at 375 f/ 180C
- Grease your baking pan.
- In a small bowl, add flour, baking powder, salt, and set aside.
- Cream butter and sugar.
- Add eggs, lemon zest, and beat until pale in color
- Mix the dry ingredients with wet ingredients, alternate between flour, and tea, always starting with flour and ending with flour too
- Add more lemon zest if desired.
- Roll the candid sugar with some flour and add it to the batter.
- Bake for 20 minutes or until a tooth pick comes out clean.
- Cool the cake completely before adding powdered sugar or any frosting