Delicacy and softness with a taste of character.
This cake has all of those details: the delicacy of the roiboos tea, the softness of the dairy-free dough and the spicy taste of ginger. The time of rising is the secret of this deliciousness.
Probably one of my favourite piece of cake for brekfast! 😉
Ginger, raisins and tea cake
15gr of dry yeast + 1 pinch of baking soda
80gr brown sugar
juice of half a lemon
1 large cup of rooibos tea
half of a fresh ginger root
half cup of raisins
2 table spoons of oil
Blend the sugar with oil, lemon juice and tea in a bowl.
Add chopped ginger root and raisins.
Add the flour, dry yeast and baking soda little by little, combining all the ingredients untill the dough is smooth and uniform.
Let it rise for about 2 hours in a warm place, far from drafts.
Bake the cake in a pre-warmed oven at 175°C for 40 minutes.
Serve at room temperature with jam.
E faccio i miei migliori auguri di Buon Compleanno alla dolcissima Cecilia Romana per la sua prima candelina da soffiare 😉 … ricordati di esprimere anche il tuo primo desiderio!