• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • All Breakfast and Brunch Recipes
  • Nice to Meet You!

The Worktop

Everyday Breakfast Recipes

October 16, 2016

Ginger Spelt Cake

This ginger spelt cake has fiery bits of stem ginger pieces in the cake. It’s made with spelt and whole wheat flours for a wholesome cake with earthy flavors. 

Ginger Spelt Cake | The Worktop

As much as I am loving the chillier weather in London, I’m dreading flu and cold season this year. With a baby in tow, my chronically sleep-deprived self can barely make it through some days. And because I’m driven by the fear of having to take care of our little active, crawling, and curious baby while I’m sick, I am doing absolutely everything I can to stay healthy.

Ginger Spelt Cake | The Worktop

One way to I’ve been staying healthy is by consuming ginger on a daily basis. If I feel any bit of sickness coming on, I start drinking mugfuls of ginger, lemon and honey tea. When I cook dinner, there’s a knob of ginger next to my grater so I can add a bit of ginger to any dish that can handle a gingery spice.  Since I’m all about ginger these days, I wanted to bake it into a cake…and ta-da, a Ginger Spelt Cake recipe.

My favorite part of this Ginger Spelt Cake is the actual bits of ginger inside, which adds texture to this otherwise soft cake. The generous amount of ginger in the cake obviously gives this cake a little spicy kick. It’s just enough spice to warm you up, and take the edge off the sweet icing. A bit of icing will go a long way on the cake.

Ginger Spelt Cake | The Worktop

The intensity of the flavors in this Ginger Spelt Cake also makes it go particularly well with your morning cup of coffee. I used spelt and whole wheat flours in this recipe so you can get a bit of goodness from the whole grains, and so the cake has more of an earthy taste to complement the ginger. Sit down with your coffee and enjoy a slice of this Ginger Spelt Cake!

Ginger Spelt Cake | The Worktop
Ginger Spelt Cake | The Worktop
5 from 2 votes
Print

Ginger Spelt Cake

Course Breads and Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 1 loaf
Author The Worktop

Ingredients

For the cake

  • 1/2 cup stem ginger in syrup (200 grams)
  • 1/2 cup spelt flour (70 grams)
  • 1/2 cup whole wheat flour (70 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 2/3 cups granulated sugar (135 grams)
  • 1/4 cup unsalted butter (56 grams) (at room temperature)
  • 1 egg - beaten
  • 1/2 cup whole milk (120 milliliters)
  • 1 teaspoon vanilla extract

For the icing

  • 1 cup powdered sugar (125 grams)
  • juice from 1/2 a lemon
  • lemon zest (optional)

Instructions

Make the cake

  1. Preheat the oven to 325°F/170°C. Line a 10-inch (25-cm) loaf pan with parchment paper.
  2. Remove the stem ginger pieces from the syrup. Finely chop the ginger pieces. Reserve the syrup for the glaze. You should have approximately 1/4 cup (60 milliliters) of syrup reserved.
  3. In a medium bowl, sift together the flours, baking powder, cinnamon, allspice and salt. Set aside.
  4. In a large bowl, using an electric mixer on medium speed, cream together the butter and sugar until it is light and fluffy, about 5 minutes.
  5. Turn the mixer to low speed, and add the dry ingredients into the butter mixture and mix until combined. Add in the egg, milk and vanilla and mix until just combined.
  6. Pour the mixture into the prepared pan. Bake in the middle of the oven for 25-30 minutes, until the top is a light golden brown, and a toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool on a cooling rack.

Make the icing

  1. In a medium bowl, mix together the reserved ginger syrup and powdered sugar. Add in the lemon juice one squeeze at a time, until the icing is the consistency of a thick syrup. I used the juice of 1/2 a lemon, but the exact amount will depend on the amount and consistency of the reserved ginger syrup.
  2. Drizzle the icing over the cooled ginger cake. If you would like, grate lemon zest over the cake. I did not do this in the photos because I liked the smooth consistency of the icing on top.
Ginger Spelt Cake | The Worktop

By Tina Jui
Last updated: October 31, 2017
Filed Under: Breads and Muffins, Christmas Morning Breakfast Recipes, Collections, Cooking Style, Fall Breakfast Recipes, Lifestyle, Make Ahead, My Worktop, On The Go, Oven, Seasonal, Thanksgiving Breakfast Recipes, Vegetarian, Winter Breakfast RecipesTags: cakes, fall, ginger, Make Ahead Breakfast Recipes, oven, spelt, whole wheat

*This post may contain affiliate links. See my Disclosure Policy for more information.

Reader Interactions

Comments

  1. Shumaila says

    October 17, 2016 at 6:54 am

    I love the spice that ginger brings to baked goods. And yes it has a lot of health benefits to it.This cake looks amazing! To fight the cold I make it a point to have turmeric milk every day, and so far so good!

    Reply
    • Tina Jui says

      October 18, 2016 at 11:06 am

      Hi Shumalia, yes – golden milk is a good one! I do love a cup of that to warm me up too.

      Reply
  2. Amy Katz from Veggies Save The Day says

    October 17, 2016 at 2:33 am

    This cake sounds wonderful! I love ginger.

    Reply
  3. Sarah says

    October 17, 2016 at 2:15 am

    What a perfect treat to enjoy during these cool Autumn months!

    Reply
  4. Sarah @ Champagne Tastes says

    October 17, 2016 at 12:14 am

    This looks Spectacular! I bet it makes the whole house smell amazing as it bakes too!

    Reply
    • Tina Jui says

      October 18, 2016 at 11:05 am

      Hi Sarah – yes, haha it does! Yummm gingery spice. No need for candles ;)

      Reply
  5. Boastful Food says

    October 16, 2016 at 10:58 pm

    What a wonderful sounding cake. Never tried baking with spelt, but love the addition of ginger. Thanks for posting and sharing such a delicious recipe

    Reply
    • Tina Jui says

      October 18, 2016 at 11:04 am

      Thank you for your kind words. Spelt is great to bake with, and it just adds a bit of a healthy edge to cakes! I hope you give it a try and love it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Nice to Meet You

I’m Tina and I cook, photograph and write about breakfast and brunch on The Worktop. I made some of my favorite waffles. Will you share them with me?

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Looking for a recipe?

Most Popular Recipes

Healthy Cheesecake Recipe with Cottage Cheese | The Worktop #cheesecake #healthy

Healthy Cheesecake with Cottage Cheese and Blackcurrant Jam

Overnight Chia Seed Pudding with Almond Milk | The Worktop #breakfast #GF #vegan

Overnight Chia Seed Pudding with Almond Milk (Vegan, GF)

Breakfast Hand Pies with Sausage, Egg and Cheese | The Worktop

Breakfast Hand Pies with Sausage, Egg and Cheese

Healthy and Easy Pancakes for Toddlers and Babies

Toddler Pancakes – Healthy and Easy

Stay Updated

About Time Magazine

Foodies100 Index of UK Food Blogs
Foodies100

BritMums

Footer

Thanks for Stopping by

I’m Tina and I cook, photograph and write about breakfast and brunch on The Worktop. I made some of my favorite waffles. Will you share them with me? Let's dig in!

Fun Spring Breakfasts

Cadbury Creme Egg Frappuccino | The Worktop
Sprouted Buckwheat Waffles with Blood Orange Whipped Butter
Everyday Salad Dressing

stay connected

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
Fun fact: The average person sits down to breakfast at 7:31 am during the week and 8:28 am on the weekend.
The Worktop Mark

© The Worktop, 2013-2017. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. One photograph and a 120 character excerpt may be used, provided that full and clear credit is given to The Worktop with appropriate and specific links back to the original content.

Disclosure Statement | Privacy Policy | Copyright © 2018