How to Enjoy KOTSAM Ginger Tea

Enjoy the spicy, gently sweet flavor of KOTSAM ginger in drinks and cooking, then bake a gingerbread cake with a fruit concentrate filling.

Hot, cold or in the kitchen

Mix 35 g of ginger concentrate with 250 ml hot or cold water and adjust to taste. Add lemon or a little honey if desired. Try it in yogurt, ice cream, dressings, sauces and meat marinades, or as a spread and baking ingredient.

Gingerbread ingredients

2 eggs; 250 ml milk; 150 g sugar; 100 g melted, cooled butter; 2 tablespoons honey; 300 g plain flour; 12 g baking powder; 1 teaspoon baking soda; 2 tablespoons gingerbread spice; 2 tablespoons cocoa; a pinch of salt. Filling: 200–300 g fruit concentrate, such as apple, yuzu, lemon or red grapefruit. Optional glaze: 100 g dark chocolate, 50 ml whipping cream and 1 tablespoon butter.

Mix and bake

Beat the eggs and sugar until pale and thick. Mix in the butter, honey and milk. Separately combine flour, baking powder, baking soda, spices, cocoa and salt; gradually mix into the wet ingredients. Heat the oven to 180°C. Grease and flour a baking tin or line it with baking paper. Spread half the batter in the tin, add the fruit filling, then cover with the rest of the batter. Bake about 30–35 minutes, until a skewer comes out clean. Let cool.

Finish and serve

For the glaze, melt the chocolate with cream and butter in a water bath or microwave, stirring until smooth. Spread over the cooled cake and let set. Alternatively dust with icing sugar. Cut into squares or slices; follow the product label for concentrate storage.