Recipe

Manchu-style Spiced Ginger Cake

Imperial Ginger Delight: A Manchu Twist on Spiced Cake

4.1 out of 5

Indulge in the rich flavors of Manchu cuisine with this delightful twist on the classic Dutch Ontbijtkoek. This Manchu-style Spiced Ginger Cake combines aromatic spices, fragrant ginger, and a touch of sweetness to create a unique and irresistible treat.

Sweet Bread› Ontbijtkoek

European cuisine› Western European cuisine› Dutch cuisine

Asian cuisine› Chinese cuisine› Anhui cuisine› Manchu cuisine

Preparation time

15 minutes

Cooking time

50-60 minutes

Total time

65-75 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using non-dairy milk), Nut-free, Soy-free, Halal

Allergens

Eggs, Wheat

Not suitable for

Vegan (contains eggs and honey), Gluten-free (contains all-purpose flour)

Ingredients

In this Manchu adaptation of Ontbijtkoek, we incorporate Manchu cuisine's characteristic flavors and ingredients. The original Dutch recipe is enhanced with Manchu spices, such as star anise and Sichuan peppercorns, to create a unique fusion of flavors. Additionally, we add a touch of Manchu sweetness by using jujube paste as a natural sweetener, giving the cake a delightful twist. We alse have the original recipe for Ontbijtkoek, so you can check it out.

2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1 cup (200g) brown sugar 1 cup (200g) brown sugar
1/2 cup (120ml) honey 1/2 cup (120ml) honey
1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
1 cup (240ml) milk 1 cup (240ml) milk
2 eggs 2 eggs
2 teaspoons ground ginger 2 teaspoons ground ginger
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
1/4 teaspoon ground Sichuan peppercorns 1/4 teaspoon ground Sichuan peppercorns
1/4 teaspoon baking powder 1/4 teaspoon baking powder
1/4 teaspoon baking soda 1/4 teaspoon baking soda
1/4 teaspoon salt 1/4 teaspoon salt
1/4 cup (60g) jujube paste (available in Asian markets) 1/4 cup (60g) jujube paste (available in Asian markets)

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 9g, 1g
Carbohydrates (total, sugars): 47g, 29g
Protein: 4g
Fiber: 1g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a loaf pan.
2.
In a large mixing bowl, combine the flour, brown sugar, ginger, cinnamon, cloves, star anise, Sichuan peppercorns, baking powder, baking soda, and salt.
3.
In a separate bowl, whisk together the honey, vegetable oil, milk, and eggs until well combined.
4.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5.
Gently fold in the jujube paste, ensuring it is evenly distributed throughout the batter.
6.
Pour the batter into the greased loaf pan and smooth the top.
7.
Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Treat your ingredients with care...

Jujube paste — If jujube paste is not available, you can substitute it with an equal amount of date paste or molasses for a similar flavor profile.

Tips & Tricks

For a spicier kick, you can increase the amount of ginger or add a pinch of ground chili powder.
Allow the cake to cool completely before slicing to ensure clean and neat slices.
Serve the cake with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of indulgence.
Store the cake in an airtight container at room temperature for up to 5 days.