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Egg Cake

Egg Cake recipe image
This Egg Cake is a delightful British-style dessert that balances the richness of butter and brown sugar with the zesty warmth of stem ginger. The batter, lifted by six eggs, creates a tender, airy crumb that remains moist without being heavy. Toasted pecans add a satisfying crunch and nutty depth, while the chopped ginger provides bright, spicy notes that cut through the sweetness. It is perfect for an afternoon tea, a weekend brunch, or as a comforting end to a winter dinner. Simple to whip together with pantry staples, this cake offers a sophisticated flavor profile that feels both nostalgic and indulgent.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 263.9
Dietary: Vegetarian
Description
This Egg Cake is a delightful British-style dessert that balances the richness of butter and brown sugar with the zesty warmth of stem ginger. The batter, lifted by six eggs, creates a tender, airy crumb that remains moist without being heavy. Toasted pecans add a satisfying crunch and nutty depth, while the chopped ginger provides bright, spicy notes that cut through the sweetness. It is perfect for an afternoon tea, a weekend brunch, or as a comforting end to a winter dinner. Simple to whip together with pantry staples, this cake offers a sophisticated flavor profile that feels both nostalgic and indulgent.
Ingredients
  • g unsalted butter, softened
  • g soft light brown sugar
  • 6 Eggs
  • g pecans, toasted and ï¬Ânely chopped
  • g self-raising ï¬Âour
  • Tsp baking powder
  • g stem ginger in syrup, chopped, plus
  • Tbsp syrup
Directions
  1. 1
    Preheat your oven to 350ðF (175ðC) and grease and flour a 9-inch round cake tin or line it with parchment paper.
  2. 2
    In a large mixing bowl, beat the softened unsalted butter and soft light brown sugar together until the mixture is pale, fluffy, and well combined.
  3. 3
    Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter doesn't curdle.
  4. 4
    Sift in the self-raising flour and baking powder, then gently fold them into the wet mixture using a spatula until just combined.
  5. 5
    Fold in the toasted chopped pecans and the chopped stem ginger, reserving a few pieces of ginger for decoration if desired.
  6. 6
    Pour the batter into the prepared tin and smooth the top with a spatula to ensure even baking.
  7. 7
    Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean and the top springs back when lightly touched.
  8. 8
    Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
  9. 9
    Serve with a drizzle of the reserved stem ginger syrup or a dollop of cream for extra richness.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 263.9kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 5.8g29%
Cholesterol 111.2mg38%
Sodium 1205.6mg51%
Total Carbohydrate 30.6g11%
Dietary Fiber 1.1g5%
Sugars 20.3g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg cake, ginger cake, pecan dessert, british baking, stem ginger, moist cake, brown sugar, afternoon tea, nutty flavor, spiced dessert, homemade cake, comfort food
Read it online: https://www.chefs-mate.com/recipe/egg-cake-46/