I first saw this cake from another blogger, What Laura Made, who stated this cake was low calorie!!. After asking her whereI could get my hands on a low fat, low calorie baking book, I was informed Harry Eastwood's Red Velvet and chocolate heartache book uses vegetables instead of butter in cakes, thus making the cakes low fat. I promptly ordered Harry Eastwood's book and pencilled several recipes for m to try. I first attempted to make the chocolate and beetroot brownies, but still could taste the beetroot as this was not blended properly. My second attempt at making chocolate and beetroot brownies worked, but I broke my hand held blender in the process. In the end I decided to buy a compact food processor to assist me in making cakes from this book, as many recipes state "blend" or "finely grate" etc.
Before I share my version of stem ginger syrup cake, I think I will share the version from What Laura Made (as this did not contain pink glitter......), What laura's made cake version as Harry Eastwood's book contains no pictures of this recipe.
Here is how my cake turned out:
This cake has only 219 calories and 6.0 grams of fat, so there is no such thing as guilt!
Recipe for stem ginger cake. I have put in brackets where I have made amendments)
3 medium eggs
120g demerara sugar
250g, peeled and very finely grated butternut squash
30g piece raw ginger, peeled and very finely grated (I used 3 tablespoons of powdered ginger)
150g white rice flour (I used 75g rice flour and 75g self-raising flour, as rice flour can sometimes give a "nutty texture")
1tsp ground ginger
2 tsp baking powder
1/4 tsp salt
4tbsp stem ginger syrup
100g stem ginger, very finely sliced.
For the top
3 tbsp stem ginger syrup
100g icing sugar
3 knobs stem ginger, very finely sliced.
1) Preheat the oven to 180c/350F/ gas mark 4. Line the base of the tin with baking parchment, then lightly brush all over the parchment and the sides of the tin with vegetable oil.
2) Whisk the eggs and sugar in a large mixing bowl until pale and four times their original volume (roughly 5 minutes on full blast). Whisk in the grated butternut squash and raw ginger until all mixed in. Next, add the flour, ground almonds, ground ginger, baking powder and salt and beat again until well incorporated.
3) Use a spatula to fold in the ginger syrup and the slices of stem ginger so that they are dotted around the place. Pour the mixture into the tin and place it in the oven for 30 minutes.
4) Remove the cake from the oven and allow it to cool in the tin for 10 minutes before un-moulding onto a wire rack. Peel the parchment from the bottom and flip the cake the right way up again to avoid making lines on the top.
5) Make the icing by mixing together the stem ginger syrup with the sieved icing sugar. Dot the slices of stem ginger over the surface of the cake and pour the icing over before serving.