Vegan ginger bundt cake with lime glaze and macerated strawberries – a moist, spicy, easy to make cake served with juicy strawberries; perfect for afternoon tea! Post sponsored by JING.
Flavour pairings is a fascinating subject – working out what ingredients go together, whether complementary or contrasting; and what should be served with what for the best possible combination and taste experience.
It is a topic that I enjoy researching and experimenting with, so when the lovely people at JING Tea asked me to come up with an afternoon tea recipe to pair with their new Green Apple and Hibiscus herbal tea, I happily took on the challenge and came up with this vegan ginger bundt cake.
The tea is a crisp, refreshing loose leaf tea blend of green apple, hibiscus sepals, lemongrass and pineapple; and that is it; there are no additional flavours or essences added, just the highest quality real fruit and floral ingredients.
This carefully selected blend of natural, pure ingredients delivers a clear expression of flavour for a superior cup of tea that is worth setting time aside for to enjoy to it’s fullest.
I, like most other Brits, drink a lot of tea throughout the day. But I try to avoid having too much caffeine in the late afternoon and evening as I sleep badly enough as it is. Instead, I turn to herbal teas.
Many of the fruit and herbal infusions available smell great but are disappointing in the flavour department.
Not so with JING’s new Fruit & Floral Campaign. They use whole or large pieces of fruit and flowers for strength and clarity of flavour, and the teas taste truly indulgent and superior to any others that I have tried.
When attempting to come up with a recipe to pair with the Green Apple and Hibiscus tea; the one flavour that stood out as being a perfect pairing to all of the ingredients it includes (apple, hibiscus, lemongrass and pineapple), was ginger.
Hibiscus, also known as sorrel and flor de Jamaica, is very commonly used to make tea in Jamaica, Mexico, Central America and the Caribbean. It is drunk either hot or cold and is often brewed with ginger; the fieriness of which works really well with the tart, almost berry-like flavour of the hibiscus.
Ginger is also an obvious pairing for apple; and it is commonly used with lemongrass and pineapple as well; so it was clearly a match made in heaven!
You may think of ginger as being a flavour reserved for the cooler months, not Summer; but it would be a shame to limit it’s use when it complements so many Summery ingredients so well.
It is delicious with berries and tropical fruits, and it is used extensively year round in countries far hotter than the UK.
I chose to make a vegan ginger bundt cake, topped with a simple lime glaze. It is a delicious, moist, spicy cake that is incredibly easy to make, and the sweet, deeply spiced flavour is the perfect balance to the tart, refreshing tea.
The ginger cake is lovely as it is, but if you really want to go all out then both the cake and tea are beautiful served with some simple macerated strawberries. You could even add a dollop of whipped coconut cream for a truly indulgent afternoon tea experience.
More Year Round Ginger Recipes:
For some other recipes using ginger that are good year round why not try:
- No-bake vegan chocolate ginger tart
- Vegan ginger sheet cake
- Fresh ginger and honey ice cream
- Pear and ginger jam
Vegan Ginger Bundt Cake Recipe:
Vegan Ginger Bundt Cake With Lime Glaze & Macerated Strawberries
- 225 g (2 sticks or 3/4 cup + 3 Tbsp) dairy free margarine
- 300 g (220ml or 2/3 + 1/4 cups) golden syrup
- 80 g (60ml or 1/4 cup) treacle
- 130 g (3/4 cup) dark brown soft sugar
- 240 ml (1 cup) water
- 500 g (4 cups) plain (all-purpose) flour
- 2 tsp bicarbonate of soda (baking soda)
- 2 Tbsp ground ginger
- 2 1/2 tsp mixed spice (pumpkin/apple pie spice)
- pinch salt
- 200 g (2 cups) icing (powdered) sugar sifted
- juice of 1 lime
- 450 g (1 lb) fresh strawberries
- 1 Tbsp caster sugar
- 1 Tbsp lime juice
Preheat the oven to 180C/350F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted margarine – use a pastry brush to really get into all of the nooks and crannies.
Place the margarine, golden syrup, treacle, dark brown soft sugar and water in a pan and heat gently, stirring often, until melted and smooth. Remove from the heat and set aside to cool for 10 minutes.
Sift together the flour, bicarbonate of soda, ginger, mixed spice and salt in a large bowl. Pour in the wet ingredients and whisk until smooth, be careful not to over-mix it however as this can make the cake a little tough.
As soon as it is mixed, pour the batter into the prepared tin and spread level then place it in the oven and bake for 30-45 minutes, until a skewer inserted into the centre comes out clean. (Because the batter is warm the bicarbonate of soda starts working immediately so it is important to get it in the oven straight away.)
Once baked, place the tin on a wire rack and leave the cake to cool in the tin for at least a couple of hours. It is very delicate when warm so if you turn the cake out too early you risk it cracking; trust me, I learned the hard way!
Once the tin is cool to the touch, carefully flip it over to release the cake.
To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the lime juice to make a thick but pourable glaze. You may not need to use all of the lime juice or you may need to add a drop of water or dairy free milk (I used coconut) to get the right consistency.
Place the cake on a serving platter and drizzle over the glaze.
To make the macerated strawberries, hull them and slice smaller ones in half and larger ones into quarters. Place in a bowl and toss with the sugar and lime juice then set aside for about 20 minutes to release their juices.
The cake will keep well in an airtight container at room temperature for up to a week but the strawberries are best eaten the day they are made.
This post is sponsored by JING, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.