this cake is full of flavour with the fresh stem ginger, lemon grass and fresh grated lemon.
it is made with coconut flour too so it is gluten free.
i could not decide what i should use to ice it so i make a butter cream with a bit of ginger beer and brown sugar in. if I’m honest i not a huge butter cream fan i tend to frost all my cakes with whipped double cream and a little powdered sugar as i think butter cream is so heavy.
but i only had a carton of cream in the fridge and i needed it for tea as i was making pasta. (we pretty much live off pasta my partner is obsessed with it, i made lasagna last night and needed some cream for the white sauce so i was running low and hadn’t been to the shop yet)
i think it needed the butter cream though as i find coconut flour is quite crumbly so the frosting helped hold the cake together.
i have made this cake a few times and would definitely recommend just making it is a loaf tin or round cake tin and not a bundt tin or fancy shaped one as it is so delicate i found it hard to turn it out of my fancy bundt tin.
to make the sponge
3/4 cup 110g coconut flour
1 tsp baking powder
1tsp baking soda
1/2 cup 110g caster sugar
1/2 cup 110g butter
200ml coconut milk or buttermilk
thumb sized piece of stem ginger
half a lemon grass stalk
4 tbsp fiery ginger beer (optional)
preheat the oven to 180/350f
in the bowl or a food mixer add the butter and sugar.
add the eggs one at a time making sure each one has been fully Incorporated before adding the next one.
then add the coconut milk.
peel the ginger and grate it with a fine grater or crush into a pulse with a pestal and mortar.
finely chop the lemon grass then add the ginger and lemon grass to the cake mixture.
grate the zest of a lemon the squeeze in the juice of half.
sift in the flour, baking powder and soda and gently fold in,
line a loaf tin, spoon in mixture.
bake for 10 to 15 minutes check it is coked if not leave for little longer
for frosting 1/2 cup 110g grams butter
1 and half cup icing sugar 140g
50ml ginger beer
mix all the ingredients together and then spoon on to the top of the cake.
i found that coconut flour makes the cake batter very different from normal flour so don’t be alarmed.
it is very absorbent so a recipe needs double the amount of liquid you would use for normal flour recipes so that’s why i used four eggs
it didn’t seem to take very long to bake before it started burning so keep an eye on it.
i would recommend just making it is a loaf tin or round cake tin and not a bundt tin or fancy shaped one as it is so delicate i found it hard to turn it out of my fancy bundt tin.
the flavour of coconut is very noticeable in finished bake.
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