Syrupy ginger tea cake

Name: Syrupy ginger tea cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Western
Ingredients: 1 cup self-raising flour (150g); 1/2 cup all-purpose white wheat flour (60g); 1 tsp cinnamon (3g); 1 tsp ground nutmeg (5g); 2 garlic cloves (6g); 1/2 cup butter (110g); 1/4 cup sugar (50g); 1 tsp vanilla extract (4g); 2 eggs (100g); 1/3 cup milk (1% fat) (80g); 1 tbsp ginger root (16g); 1/2 cup water (120g); 1 cinnamon stick (3g)

Syrupy Ginger Tea Cake features a moist, buttery base infused with fresh ginger, cinnamon, and nutmeg. Drizzled with a warm syrup, this cake is perfect for afternoon tea or dessert.

18 Jan 2026
Cook time 45 min
Prep time 15 min

Ingredients:

1 cup self-raising flour
1/2 cup all-purpose white wheat flour
1 tsp cinnamon
1 tsp ground nutmeg
2 garlic cloves
1/2 cup butter
1/4 cup sugar
1 tsp vanilla extract
2 eggs
1/3 cup milk (1% fat)
1 tbsp ginger root
1/2 cup water
1 cinnamon stick

Welcome to this delightful recipe for a Syrupy Ginger Tea Cake! This cake combines the warm flavors of cinnamon, nutmeg, and fresh ginger with a moist, buttery cake base. It's perfect for an afternoon tea or as a comforting dessert. Follow along to create a sweet and aromatic treat that will surely be a hit with friends and family.

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper or lightly flour it.

2. Combine Dry Ingredients: In a medium bowl, whisk together the self-raising flour, all-purpose white wheat flour, ground cinnamon, and ground nutmeg. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, approximately 3-4 minutes.

4. Add Wet Ingredients: Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Mix in the grated ginger root.

5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to over-mix.

6. Add Minced Garlic: Gently fold in the minced garlic to add an extra layer of flavor to your cake.

7. Bake the Cake: Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Make the Syrup: While the cake is baking, prepare the syrup. In a small saucepan, combine the 1/2 cup water and the cinnamon stick. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Remove the cinnamon stick and keep the syrup warm.

9. Cool and Poke Holes: Once the cake is done baking, allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack. Using a skewer or fork, poke holes all over the cake.

10. Apply the Syrup: Pour the warm syrup over the cake, allowing it to soak in. For best results, let the cake sit for at least 15 minutes to absorb the syrup fully.

11. Serve: Slice the cake and serve it warm or at room temperature. Enjoy this aromatic and gently spiced tea cake with a cup of your favorite tea.

Congratulations! You've successfully made a delicious Syrupy Ginger Tea Cake. Enjoy this flavorful and aromatic cake with a cup of tea or coffee. It's a perfect way to warm up any day and satisfy your sweet tooth. Store any leftovers in an airtight container to keep the cake moist and fresh.

Syrupy ginger tea cake FAQ:

How long should I bake the Syrupy Ginger Tea Cake?

Bake the cake in a preheated oven at 350°F (175°C) for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

What size cake pan should I use for this recipe?

Use an 8-inch round cake pan for this recipe. Make sure to grease it and line it with parchment paper or lightly flour it for easy removal.

Can I make substitutions for the fresh ginger or garlic?

You can use ground ginger as a substitute for fresh ginger, but use about 1/2 teaspoon. Garlic can be omitted for a milder flavor, though it adds a unique touch.

How should I store the leftover Syrupy Ginger Tea Cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

What should I do if my cake sinks in the middle?

A sinking cake can indicate underbaking or overmixing. Ensure you bake the cake until a toothpick comes out clean, and mix the batter just until combined to avoid excess air incorporation.

Tips:

- Ensure your butter is at room temperature before starting to make it easier to cream with the sugar.

- Freshly grated ginger root will give a more vibrant flavor compared to pre-ground ginger.

- To avoid lumps, sift the flours before mixing them with the other dry ingredients.

- For a more intense ginger flavor, you can increase the amount of grated ginger root.

- If you prefer a sweeter cake, consider increasing the sugar to 1/2 cup (100g).

- Let the cake cool completely before slicing to ensure it holds together well.

- Serve the cake with a drizzle of warm syrup or a dollop of whipped cream for added decadence.

Nutrition per serving

8 Servings
Calories 250kcal
Protein 5g
Carbohydrates 27g
Fiber 1.38g
Sugar 7g
Fat 13g

Syrupy ginger tea cake