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Walnut and ginger yeast cake

Walnut and ginger yeast cake

You can vary the flavour of this loaf by using different nuts, such as hazelnuts or pecans.


  • ¼ cup sugar
  • ½ teaspoon salt
  • 50 grams butter
  • ½ cup boiling water
  • 2 teaspoons dried yeast
  • 1¾ cups flour
  • 1 egg
  • Topping
  • 25 grams butter
  • ¼ cup brown sugar
  • ¼ cup fresh white breadcrumbs
  • ½ cup chopped walnuts
  • 2 tablespoons chopped crystallised ginger


  1. Put the sugar, salt and butter in a bowl, pour the boiling water over, and stir to dissolve the sugar. Stand 5 minutes then stir in the yeast. Stand 10-15 minutes until the mixture if frothy.
  2. Sift the flour and beat half of it into the liquid. Beat the egg and add with the remaining flour. The mixture will be fairly sticky.
  3. Spread the dough into a greased 23cm round tin. Scatter topping over the dough and set in a warm place to double in bulk.
  4. Bake at 190ºC for approximately 35 minutes. Serve warm.
  5. Topping
  6. Melt butter, stir in the sugar, bread crumbs, walnuts and ginger and mix well. Scatter over the dough prior to rising.

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