Fresh Ginger Cake

Coincidences are strange. I’ve been following a blog by David Lebovitz called the Living the Sweet Life in Paris.  I had been researching places to dine in Paris when I found his blog about food in Paris. If you’ve ever checked in on the Paris food scene, you’ll find a mish mash of varying opinions and find that the Paris foodies are somewhat fickle. What is haute one day, may not be the next. Restaurants enjoying a fair bit of success are often hard to book and also can suffer from a bit of  ‘over inflation’ of the ego.  I would prefer to dine at a couple of places that are popular but that have also stood the test of time.  True Paris bistros and places of cuisine.  So, I’m planning on visiting a few of his favourite places when we go. Funny thing is, I really hadn’t looked at many of his recipes or really had heard much about his cookbooks before I found the blog and I was just using it for travel information. Weeks later I was looking through another blogs blogroll and came upon this post by Chocolate and Zucchini. I found the recipe quite exciting and started grating the ginger about five minutes later. Let me say that this is probably one of the best cakes I have ever made. Even though we were eating late we couldn’t pass up the opportunity to try this cake fresh with a bit of whipped cream on top. I was so happy with it that I put a huge slice on a plate and got hubby to run it over to the neighbours at 9:30 pm.

One problem though. The batter is fairly runny. I would not recommend using a spring form pan for this cake, especially if you have just cleaned your oven. Like me.

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Fresh Ginger Cake 

Yield: 12 Servings

Fresh Ginger Cake

Fresh Ginger Cake  (Adapted from David Lebovitz’s Ready for Dessert)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 4 oz fresh ginger (get it from a place with a high turnover so it isn’t woody and stringy)
  • 3/4 cup plus 2 tbsp sugar
  • 1/2 cup molasses 
  • 1/4 cup white corn syrup
  • 3/4 cup neutral-tasting oil (David recommends peanut; I used grape seed)
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking spice mix ( a mix of 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp fresh ground nutmeg, and 1/4 tsp black pepper)
  • 1/2 tsp fine sea salt
  • 2 tsp baking soda
  • 2 large eggs

Instructions

    1. Preheat the oven to 175°C (350°F) and grease a 23-by-7-cm / 9-by-3-inch round cake pan lined with a circle of parchment paper.
    2. Peel the ginger and grate it finely, ideally with a Microplane zester. Set aside.
    3. In a large mixing bowl, combine the sugar, molasses, and oil. In a medium bowl, combine the flour, spices, and salt. Set aside.
    4. In a small saucepan, bring 240 ml (1 cup) water to the boil. Stir in the baking soda (it will foam up) and whisk into the sugar mixture until thoroughly combined.
    5. Add in the ginger and the flour mixture. Whisk just until no trace of flour remains. Break in the eggs one by one, whisking well between each addition.
    6. Pour the batter into the prepared pan and bake for 50 minutes to 1 hour, until a cake tester (such as a toothpick or skewer) inserted in the center comes out clean. If you find the top of the cake seems to be browning too quickly, cover loosely with a piece of foil.
    7. Let the cake cool for 30 minutes, then run a knife around to loosen and remove the cake from the pan to cool completely.

The cake keeps for about a week under a cake dome at room temperature

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 307Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 330mgCarbohydrates: 40gFiber: 1gSugar: 18gProtein: 4g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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