Ginger cake with raisins and carrot jam - a delicious and lush cake, “to the top” filled with candied carrot jam and raisins, because the cake, cupcake or cake is the main filling! Carrot jam is easy to prepare at home, it takes no more than 2 hours. Also the day before you should soak the raisins, better in cognac, and stock up on fresh ginger. The remaining ingredients for home baking, I think, will always be in the kitchen cupboard or fridge from a good housewife.
Read our detailed recipe on how to make carrot jam with ginger and lemon
For cooking, you can use a mold of any size - round, with a ring in the middle, rectangular or small portions for silicone muffins. Depending on the size, you should adjust the cooking time.
- Cooking time: 50 minutes
- Servings: 8
Ingredients for ginger cake with raisins and carrot jam
- 300 g of carrot jam;
- 150 g raisins;
- 250 g wheat flour in \ s;
- 7 g baking powder;
- 200 ml of kefir;
- 80 g of granulated sugar;
- 40 ml of vegetable oil;
- 35 g fresh ginger.
Method of cooking ginger cake with raisins and carrot jam
We transfer the carrot jam into a sieve so that the syrup flows from the pieces of carrot. We leave the syrup, it is useful for impregnating the finished baking before serving.
In a deep bowl, rub the white sugar and raw chicken eggs. Beating eggs is not necessary, just grind to dissolve the sugar in them.
Add fat kefir or home-made yogurt to the mixture of sugar and eggs. I specifically prepare for these recipes homemade yogurt from milk with a fat content of 6% and sour cream. I put a tablespoon of sour cream in warm milk and leave it at room temperature overnight.
Wheat flour of the highest grade is mixed with baking powder, sifted and added to liquid ingredients. Gently mix dry and liquid ingredients to avoid lumps in the dough.
Add in a bowl of refined, odorless vegetable oil, instead of vegetable oil, you can use melted butter.
Put candied carrots from jam and soaked raisins in a bowl. Carrots and raisins can be “stained” in flour so that they are evenly distributed along baking and do not sink to the bottom.
Scob fresh ginger root, then rub it into the dough (use the smallest grater), mix.
The baking mold (in this recipe is a rectangular shape 11x11x22 centimeters) is covered with baking parchment. Lubricate the parchment with vegetable oil, spread the dough evenly.
The oven is heated to 200 degrees Celsius. We put the form on the middle shelf in the center of the oven. Baking 35 minutes. Readiness is checked with a wooden stick - if the dough does not stick to it, you can get the form out of the oven.
Carefully remove the parchment, cool the ginger cake on the wire rack, sprinkle with powdered sugar. Cut into thick slices, pour over carrot jam syrup before serving.
You can make the ginger cake wet: when it is cold, put it on a dish, mix the syrup with brandy, add a tablespoon of boiled water and pour it well.
Ginger cake with raisins and carrot jam is ready. Enjoy your meal!