This cake makes a good dessert served with fruit and whipped cream or crème fraîche. Quick and east to make, the cake will stay moist for a few days but is at its best a few hours after baking.
Ginger is a flavour so associated with cookies that sometimes it is forgotten for cake. In this recipe, you get to enjoy ginger to the max, with ground, fresh and crystallised ginger all packing a punch in the batter.
