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Coffee and Ginger Cake

Coffee and Ginger Cake

Photo: Apocalypse Bakery

I thought a ginger chocolate cake was about as good as ginger could get in cake terms – but I was wrong! So wrong.

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

Happy baking!

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