by Anh Nguyen
With the long weekend coming up, I would like to share one of my favourite winter cake for your weekend baking pleasure! This is one of the cake I created when writing a baking book, inspired by two of my baking idols David Lebovitz and Dan Lepard. It plays on the tangy sweet-sour flavour of tamarind and the spicy warmth of ginger. The cake is really lovely, somewhat a cross between gingerbread cake and lemon pound cake. Moist and soft crumb.
The best part is it is incredibly easy to whip up. You don't even need a mixer! So it is really perfect for those lazy days when you deserve some rest and a cake too!
Total cooking time: 2hrs - Servers: 1 to 4
Note: the recipe is for a smaller 17cm loaf tin, which is half the size of your normal loaf tin. Double the recipe if you use the standard tin.
You will need to buy tamarind paste in block form (not the sauce), which is very easy to find in Asian supermarkets. The rest of the ingredients is easy to find. Limes can be replaced with lemon without issue! Happy baking.
- 30g dried tamarind paste
- 150ml water
- 125g unsalted butter
- 80g dark brown sugar
- 1 egg, lightly beaten
- 150g plain flour
- 1 teaspoon baking soda
- 30g fresh ginger
- 100g icing sugar
- Juice of ½ lime
- 20g chopped glace ginger
- Preheat the oven to 170C. Butter and line the base and side of the loaf pan (17cm size, which is half of the standard loaf pan you can normally buy).
- Put the tamarind paste into a small sauce pan with 150ml of water. Bring to a gentle boil, and mash up the tamarind. Pick out the hard tamarind bit. Peel the ginger, then finely grate them into the butter mixture.
- Whisk in the butter until it is completely melted, leave the mixture to cool. Add in the egg, a pinch of salt and sugar mixture and mix well to combine.
- Sift flour and baking soda to the butter and tamarind mixture, mix until the mixture just incorporated. Pour into the prepared pan.
- Bake the loaf for 35-45 minutes or until the skewer comes out clean if pieced in the middle of the cake. Cool in the pan for 10 minutes before turning out to cool on a wire rack.
- Making the icing: sift the icing sugar in a bowl, gradually add the lime juice and whisk well to have a thick and smooth consistency. Adjust the consistency with extra icing sugar or lime juice.
- When the cake is cool, drizzle the icing on top of the cake. Arrange the chopped crystallised ginger on top if using.