How to make ginger cake with raspberries step by step

Step 1 - preparations

• Preheat the oven to 180 degrees (top/bottom heat mode) or 170 degrees (fan-assisted).
• Line the baking tin with baking paper or grease it with butter and sprinkle with flour or breadcrumbs.

Step 2 - prepare the batter

• In a large bowl, add flour, sugar, baking powder, ginger, and grated ginger - mix with a spoon.
  375 g wheat flour - all-purpose, 200 g sugar, 2 teaspoons baking powder, 2 teaspoons ground ginger, 2 teaspoons ginger
  
• Crack the eggs into a smaller bowl and whisk with a fork - pour into the dry ingredients.
  2 eggs
  
• Add oil and buttermilk.
  125 ml oil, 125 ml buttermilk
  
• Mix everything together with a spoon - the batter will be thick.
• Add raspberries and mix - if you have fresh raspberries, you can place them directly on the batter in the pan so they don't break apart when mixing with the thick batter.
  250-300 g raspberries
  
• Transfer the batter to the pan - you can gently press it down with your hands.
  

Step 3 - baking the cake

• Place the pan with the batter into the preheated oven and bake for about 30 minutes - until a dry skewer comes out clean.
• After baking, let the cake cool.
• Before serving, you can additionally sprinkle it with powdered sugar.