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Low-fat Ginger Cake

If it’s holiday time, make this to fill your house with festive smells. If it’s not holiday time, make it anyway! This cake is easy to make, delicious and low in fat – enjoy a delicious piece of this ginger cake guilt-free any time.

SERVES 9

light cooking spray, for coating

200g (7oz) dark muscovado sugar

1 egg

60ml (2fl oz) light olive oil

125ml (4fl oz) low-fat buttermilk

200g (7oz) plain flour

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp baking powder

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Spray a 20cm (8in) square cake tin with light cooking spray and line the base with baking parchment.

3 In a large bowl, mix the sugar, egg and olive oil together until smooth. Now, add the buttermilk and combine well.

4 Next, sift the flour, ground ginger, cinnamon and baking powder into the wet ingredients and mix with a wooden spoon. Don’t overmix.

5 Pour the mixture into the prepared tin and bake for 25–30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool. Once cold, cut into squares to serve.

TIP

Feel free to dust the top of the cake with a little mixture of icing sugar and cocoa powder.