Preparation

• 1
  Preheat the oven to 180°C.
• 2
  Line a 9 1/2 inch springform pan with a circle of parchment paper
• 3
  Peel and grate the ginger
• 4
  Combine the sugar, molasses and oil
• 5
  In a separate bowl sift the cinnamon, flour, black pepper and cloves
• 6
  In a saucepan bring the water to boil and add the baking soda
• 7
  Mix the hot water with the sugar mixture and stir in the ginger
• 8
  Slowly whisk in the dry ingredients and add the eggs
• 9
  Pour the batter into the prepared springform pan and bake for an hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean
• 10
  Cool the cake for at least 30 minutes, then remove it from the cake tin.
• 11
  Cut into slices and serve :)