Tamarind And Fresh Ginger Cake Recipe

Name: Tamarind And Fresh Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 grams dried tamarind paste; 150 milliliters water; 80 grams dark brown sugar; 1 egg, lightly beaten; 150 grams plain flour (all-purpose flour); 1 teaspoon baking soda; 30 grams fresh ginger; 100 grams icing sugar; juice of 1/2 lime; 20 grams chopped glace ginger

Servings: persons

30 grams dried tamarind paste
150 milliliters water
80 grams dark brown sugar
1 egg, lightly beaten
150 grams plain flour (all-purpose flour)
1 teaspoon baking soda
30 grams fresh ginger
100 grams icing sugar
juice of 1/2 lime
20 grams chopped glace ginger

1
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).
2
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.
3
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.
4
Sift flour and baking soda to the butter and tamarind mixture, mix until the mixture just incorporated. Pour into the prepared pan.
5
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.
6
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.
7
When the cake is cool, drizzle the icing on top of the cake. Arrange the chopped crystallised ginger on top if using.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 grams dried tamarind paste, 150 milliliters water, 80 grams dark brown sugar, 1 egg, lightly beaten, and more.

Yes, Tamarind And Fresh Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tamarind And Fresh Ginger Cake

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