Lime and Ginger Cake
I made this cake in the old fashioned way – with a wooden spoon and mixing bowl. If the butter is soft it’s really easy. As you can see it’s not dairy free, but it could be if you used a healthy margarine instead of butter and soymilk instead of yoghurt.
This cake uses xylitol as a sweetening option. Xylitol is a
naturally occurring sweetener found in the fibers of many fruits and
vegetables, including birch trees, various berries, corn husks, oats, and
mushrooms. Xylitol is about as sweet as sugar but with
two-thirds the food energy. It is a ‘tooth friendly’ sweetener,
recommended by our dentist friend Cherry from Golden Bay.
It is highly recommended for diabetics and people wanting to avoid blood sugar
problems, because it has a very low glycemic rating.
150g sugarcane juice powder, organic sugar or xylitol
2 eggs
200g butter
200g spelt, gluten free mix or regular organic flour
1 ½ t baking powder
Pinch salt
½ c yoghurt
5 cm chunk grated fresh ginger (about the size of your thumb)
Juice of 1 lime
1 tsp of grated lime rind
1) Beat the butter and xylitol/sugar until light and fluffy.
2) Stir in eggs one at a time and then add ginger, juice and rind.
3) Sift in flour, salt and baking powder. Add yoghurt and gently fold together
until the mixture is smooth.
4) Pour batter into a greased ring or loaf tin and bake at
180 degrees for 25 mins or until a squewer comes out clean from the middle.