Ginger and Cinnamon Cake


The wonderful flavor and aroma of fresh ginger shines through in this simple yet delicious cake -- and is a great reason to keep a knob on hand (just wrap it in plastic wrap and keep in the vegetabale crisper). You can peel the ginger with a spoon (or a paring knife) before grating or mincing. Almonds and cinnamon round out the flavors here. Serve the cake warm or at room temperature, on its own or with a dollop of whipped cream on top.


  • 1 teaspoon fresh ginger (grated)
  • 30 grams almonds (grated)
  • 100 grams butter
  • 1 cup milk
  • 2 cups wheat flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 teaspoon cinnamon


  1. Preheat oven to 180 degrees Celsius.
  2. Whisk the eggs thoroughly with the cool, melted, butter.
  3. Mix in sugar, grated ginger, and almonds.
  4. Add milk, sifted flour and baking powder, and finally cinnamon.
  5. Pour batter into a greased and floured cake pan and bake for 45 minutes.
  6. Insert a toothpick in the middle of the cake to see if it is done. It should come out clean. Remove from oven and cool for 5 minutes before removing from the pan.
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