Coffee and Ginger Cake

Photo: Apocalypse Bakery

Ok – I admit I was skeptical at first. A friend of mine requested this cake for a special afternoon tea. Coffee and fresh ginger – really?

But I was completely won over.

Dried apricots also add to the delights of this cake. Who doesn’t love the surprise of chewy, sweet dried apricots in a cake?

This wonderful Coffee and Ginger Cake has subtle yet complex flavours to delight ginger – and coffee – lovers. Of which I am both.

The ginger queen behind this Coffee and Ginger Cake is Apocalypse Bakery.

Coffee and Ginger Cake

 

Ingredients

For the Cake:

• 50g unsalted butter
• 75ml milk
• 1 tablespoon ground coffee (not instant)
• 2cm piece root ginger, finely grated/chopped
• 2 large eggs
• 225g caster sugar
• 100ml vegetable or sunflour oil
• 75g chopped dried apricots
• 275g plain flour
• 3 tsp baking powder

For the Cream Cheese Lemon Zest Icing

• 125g butter
• 200g cream cheese
• Finely grated zest of 1 lemon
• 2 teaspoon lemon juice
• 175g icing sugar

Instructions

1. For the full recipe go here: Coffee and Ginger Cake.

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