Jamaican Ginger Cake with Soygurt frosting

Jamaikalainen inkiväärikakku soygurt-kuorrutteella

If you haven’t had Jamaican ginger cake before you are in for a treat! The cake is dark and moist, with a fiery heat from ginger. I have tempered this heat with a whipped soygurt frosting that I am super pleased with. I experimented with Planti Greek style gurt and discovered, as delicious as it is normally, that by straining it overnight in a muslin cloth, it became super thick and rich. Once whipped with a little icing sugar, it created the most delicious tangy icing, that sits perfectly with the spicy cake.

Jamaican ginger with soygurt frosting

One note, I used black treacle in my cake. I love the dark almost smokey molasses flavour it brings. This can be a little hard to find in Finland, (although I have seen it in a couple of places) so feel free to replace it with dark syrup (tumma siirappi). It doesn’t have the same dark flavour of molasses, but is a suitable alternative.

This is a paid collaboration with Planti

Jamaican Ginger Cake – serves 6 to 8

260 g flour

1 tsp baking powder

1 tsp baking soda

2 tbsp ground ginger

a good pinch of salt

2.5 dl / 250 ml Planti soya drink

0.5/ 50 ml Planti vanilla soygurt

0.8 dl / 80 ml oil

1 tsp cider vinegar

80 g dark muscovado sugar

4 tbsps black treacle

2 balls of stem ginger, finely chopped and 2 tbsps of the syrup from the jar

For the frosting:

4 dl/ 400 ml Planti Greek Style gurt

3 – 4 tbsps icing sugar

1 tsp vanilla extract

Powdered cinnamon and lemon zest to decorate

The night before you want to serve the cake, line a sieve with muslin/ cheese cloth and carefully pour in the Greek style gurt. Place over a bowl and leave in the fridge overnight to strain.

To make the cake, preheat the oven to 155 degrees c. and grease and line a 23 cm round loose bottom tin.

In a large bowl, sift together the flour, baking powder, soda, powdered ginger and salt.

In a separate bowl lightly whisk together the soya drink, soygurt, oil, vinegar, sugar, stem ginger and syrup and the treacle.

Add the wet ingredients to the dry ingredients and stir until fully combined. Pour into your prepared tin and bake for 35 – 40 minutes, or until an inserted skewer comes out clean.

Allow to cool completely.

Meanwhile tip the strained Greek style gurt into a bowl and whisk in the icing sugar and vanilla extract. Spoon onto your cake and spread evenly. Decorate with a little powdered cinnamon, and a scattering of freshly grated lemon zest

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