Please note that while this recipe is free from refined sugar, it does use a small amount of rice malt syrup, which is still a sugar (although it is free of fructose) and it can impact your blood sugar levels. If this is an issue, please consider an alternative ingredient like sugar-free syrup (but not honey, agave or maple syrup!)
I think the last time I had Jamaican Ginger Cake was over a decade ago, and it was one of those standard out-of-a-packet loaf cakes that your grandma would always buy when she was having people over for tea. Then, about a week ago, I got a real hankering for some soft, sweet, sticky ginger cake, and I figured I might as well try to bake one.
Scouting through a handful of recipes, all of them (even the *ahem* ‘sugar-free’ ones) used treacle (or black treacle), muscavado sugar or molasses – none of which are easy to substitute when going sugar-free. But I realised that I would probably need something like that, and so I turned to an old stand-by that I haven’t used for a while – Rice Malt Syrup. Throw in some nuts, grate some stem ginger and POW! All of a sudden I was the proud first-time baker of a delicious, homebaked refined-sugar-free Jamaican Ginger Cake. Win!
And if you’re patient, if you leave it for a day or two, it will have a chance to get soft and sticky and really enhance that ginger kick.
So are you ready? Then LET’S GET GINGER WITH IT.
And… wait, that’s it? Just five steps and you’re done? Well then, I guess Jamaican Ginger Cakes are on you from now on if they’re this easy [makes the horned-fist hand gesture of Ultimate Rocking]. GET SOOOOOOME-AH!
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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