Moist Ginger Cake Recipe

Bursting with flavour, this cake is moist and tasty. Ideal with your morning coffee or served with dairy-free cream or ice-cream for a delicious dessert.

 175 g PURE SPREAD (MELTED)/products/buttery-taste/
 150 ml ORANGE JUICE
 150 ml WATER
 1.50 tsp VANILLA EXTRACT
 125 g SELF-RAISING FLOUR
 125 g WHOLEMEAL SELF-RAISING FLOUR
 50 g SOYA FLOUR
 1 tsp BICARBONATE OF SODA
 1 tbsp GROUND GINGER
 200 g CASTER SUGAR OR LIGHT MUSCOVADO SUGAR
 75 g PRESERVED GINGER IN SYRUP (FINELY CHOPPED)
FROSTING:
 50 g PURE SPREAD
 175 g ICING SUGAR
 1 tsp VANILLA EXTRACT
 1 LEMON (FINELY GRATED RIND)

1

Preheat the oven to 160°C/ gas mark 3.

2

Grease two 20cm round deep tins with Pure spread and line the bottom of the tin with baking parchment.

3

Sieve the flour into a large bowl with the ground ginger, sugar and bicarbonate of soda.

4

In another bowl, whisk the orange juice, water, vanilla extract and melted Pure spread.

5

Add the liquid mixture to the dry ingredients and mix to a smooth batter.

6

Add half the chopped ginger.

7

Pour the mixture into the baking tins and scatter the remaining ginger over.

8

Bake in the oven for 30-40 minutes.

9

Remove from the oven and leave to cool in the tins for 5 minutes, before turning out onto a wire rack.

10

Peel off the paper and leave to cool completely.

11

To make the frosting, put the Pure spread, lemon rind, vanilla extract in a bowl and gradually beat in the sieved icing sugar.

12

Sandwich the two halves of the cake together with the mixture.