healthy spicy ginger cake recipe

Stem ginger in syrup is crammed with sugar, so if you have time, make your own version for this. Blackstrap molasses is a powerhouse of goodness.

for 9 pieces

• 100g wholemeal flour
• 2 teaspoons ground ginger
• 1 teaspoon ground mixed spice
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground cloves
• 60g stem ginger in syrup, chopped
• 1 heaped teaspoon baking powder
• 2 tablespoons blackstrap molasses
• 50g organic unsalted butter
• 50g coconut palm sugar
• 1 medium egg

Preheat the oven to 180°C/gas mark 4. Line a square 21cm cake tin with baking parchment (or grease with butter).

Sift the flour into a large bowl. Add the spices, ginger and baking powder.

Heat the molasses, butter and coconut sugar in a saucepan until melted, then pour into the dry ingredients. Mix well. Make a well in the centre and add the egg. Beat to combine.

Pour the mixture into the tin and bake for 20-25 minutes, until firm. Remove from the oven and leave in the tin until cold.

Turn out, cut into squares and serve with live natural yoghurt.