Ging Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Lightly butter an 8-inch square baking pan (or line it with parchment leaving an overhang).

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, ground ginger, ground cinnamon, and sea salt until evenly blended and free of lumps.

Mix wet ingredients

In a separate bowl whisk the milk, egg, melted butter, and freshly grated ginger until smooth and homogenous.

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined. Scrape the sides and fold gently; do not overmix—the batter should be slightly thick but pourable.

Bake

Transfer the batter to the prepared pan and smooth the top with a spatula. Bake on the center rack for 22–28 minutes, or until the top is golden, a toothpick inserted in the center comes out with a few moist crumbs, and the edges pull slightly away from the pan.

Cool

Remove from oven and let cool in the pan on a wire rack for 10 minutes. Use the parchment overhang (or a knife around edges) to lift the cake out and transfer to the rack to cool completely before finishing.

Simple lemon dusting

Whisk the powdered sugar with the lemon juice until smooth to form a thin glaze. Drizzle or brush lightly across the cooled cake. Allow glaze to set 10–15 minutes before cutting.

Serve warm with syrup

If serving warm, cut the cake into squares and warm briefly in a 300°F (150°C) oven for 5 minutes or microwave individual pieces for 12–15 seconds. Serve with maple syrup or honey on the side and an extra pat of butter if desired.