Wednesday, March 30, 2016
Saturday, March 19, 2016
Thursday, March 17, 2016
Fresh Ginger Cake (adapted from David Lebovitz)
approx. 1/2 C fresh grated ginger (use a microplane zester)
3/4 C white sugar
3/4 C mild molasses (Crosby's "fancy")
3/4 C canola oil
2 1/2 C all-purpose flour
2 tsp spice mix (cinnamon base + cloves, nutmeg, & cardamom (test by smell))
1/2 tsp black pepper
1/4 teaspoon salt
2 tsp baking soda
2 large eggs
1/3C walnut pieces, 1/4C finely chopped candied ginger
powdered sugar for decorating the top, and whipping cream
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- Peel the ginger (use the tip of a spoon) and grate it finely with a microplane.
- In a large mixing bowl, combine the sugar, molasses, and oil.
- In a medium bowl, combine the flour, spices, and salt.
- In a small saucepan, bring 1 cup water to the boil. Stir in the baking soda (it will foam up) and then whisk it into the sugar mixture until thoroughly combined.
- Add in the ginger and the flour mixture (plus walnuts and candied ginger if adding). Whisk just until no trace of flour remains. Break in the eggs one by one, whisking well between each addition.
- Pour the batter into the prepared pan and bake for 50 minutes to 1 hour, until toothpick inserted in the centre comes out clean.
- TIP: cover the cake with foil at the half-way point to prevent over-browning. Make sure the foil is tented up in the centre, or the rising cake will stick to it.
- Let the cake cool for 30 minutes, then run a knife around to loosen and remove the cake from the pan to cool completely.
- Before serving, dust with powdered sugar. Serve with whipped cream or vanilla ice cream