JAMAICAN GINGER CAKE
JAMAICAN GINGER CAKE
We’re sticking to the carnival spirit, introducing to you a brand new addition to our sweet snack menu, our Jamaican Ginger Cake.
- 150g gluten free flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 15g olive oil
- 30g honey
- 15g black treacle
- 15g stem ginger
- 2x eggs
- 50ml oat milk
- 45g vanilla whey protein
- Cream together the honey and treacle.
- Whisk in ground ginger, cinnamon and mixed spice.
- Add egg and oil, then whisk.
- Sift in flour, bicarbonate of soda and fold gently into the mix.
- Add diced stem ginger and mix.
- Add oat milk to required consistency.
- Finish by adding protein and continuing to stir until a smooth consistency is reached.
- Place in tray and bake for 25 mins at 150c.
- Remove from the oven once a skewer comes out clean.
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