Back in London days, I remember having this ginger and honey flavored tea during those long and chilly winters. I just loved this combination, that cup of tea was my absolute comfort drink. Last two weeks in Mumbai brought back the memories of those days with the weather being so rainy and gloomy was raining heavily and weather was so gloomy sitting by the window watching the falling rain and sipping this wonderful tea I thought of using this flavours for my cakes. This recipe is also slightly different as compared to my regular cakes. I made a mayonnaise of olive oil and egg yolks and used honey as a sweetener and then folded flour and stiffly beaten egg white used candid orange peel and candied ginger for flavoring the result was an awesome soft cake with a medley of different flavours.
Ingredients
160 gms flour (I Have used Whole wheat flour/Atta)
3 eggs separated
3/4th Tsp baking powder
100gms candied ginger
50gms candied orange peel (Alternatively You can remove zest of one orange)
60ml Brandy
100gms caster sugar
1tbl sp Vinegar (I like using wine vinegar)
125ml olive oil (just the regular one not the extra virgin)
180ml honey
1/2tsp vanilla essence
Method
In a deep bowl add egg yolks, vinegar, sugar and candied orange peel.
Slowly start adding the olive oil to it keep on stirring it till the mixture emulsifies and you make mayonnaise.
Now start adding the honey and brandy mixture keep on whisking it.
In a Separate bowl whisk the egg whites till nice and stiff
In a Bowl mix together flour, baking powder and chopped candied ginger.
Fold Together Mayonnaise mixture alternatively with whipped egg white and flour.
Prepare a 7 inch cake tin line it with oil and butter paper at the bottom.
Pour this mixture in the cake tin.
I have used some flaked almonds for garnishing bake in a preheated oven at 160 degrees for 20-25min.
Bake till it gets a wonderful brown colour.
This is a wonderful tea cake
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