Ginger Cake

A Perfect Ginger Cake
Orange Meets Honey Meets Ginger

“The Japanese are experts with ginger.” — Rose Carrarini

Cooking Asian dishes with fresh ginger


This is a perfect cake for someone who really likes Ginger. There is a Japanese influence in the French original, with the recipe adapted from Rose Carrarini, Rose Bakery, Paris.

Carrarini’s Japanese assistant Tomoko helped perfect the cake formula during the opening of a new Rose Bakery branch in Japan.

The use of Ginger in both its fresh and dried forms makes this a Double Ginger recipe.

Ginger Cake

Franco-Japanese Fusion


7 ounces Honey
¾ cup dark Brown Sugar
2 tablespoons Orange Marmalade
1 cup Canola Oil
1 cup boiling Water
½ teaspoon Baking Powder
1 teaspoon ground Cinnamon
1 teaspoon Allspice
1 tablespoon ground Ginger
½ teaspoon Salt
2 medium Eggs, beaten

For the Icing:

1 cup Confectionery’s Sugar
2 – 3 tablespoons Lemon Juice
1 tablespoon Ground Ginger


First, mix together the Honey, Brown Sugar, Marmalade and Canola Oil in a saucepan.  Add the grated fresh Ginger, then the boiling Water with the Baking Soda. Mix together well,then pour this mixture into a large bowl.

Prepare a 9-inch cake pan, butter it and line with parchment paper.

Fold in the Whole Wheat and All-Purpose Flour, together with the spices and combine these dry ingredients with the moist and liquid ones by folding with a a spatula.

Finally add the beaten Eggs and fold lightly.

Pour this mixture into the prepared 9-inch cake pan,. then bake the cake for about 45 – 50 minutes at 350 degrees Fahrenheit or until a knife comes out clean.  Set the baked cake to cool on a rack; when cool, take it out of the tin.

For the icing, beat together the Confectioner’s Sugar, Lemon Juice and Ground Ginger until you have  a thin glaze.  Use this to ice the cake. If it is well wrapped, it will improve with time and is best a few days after baking.  It is also great toasted with a little Butter.





2 thoughts on “Ginger Cake

  1. Hello
    I note that the ingredients do not include the fresh ginger!
    I also note that folding in the dry ingredients to the liquid would be difficult to break up the balls of flour, surely it would be ok to use a hand-held mixer for a short while?
    Thanks for your help.

  2. Pingback: Red Ginger Sauce | Pacific Rim Gourmet

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