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.
Fresh Ginger Cake
- 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
- 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.
- Peel the ginger and grate it finely, ideally with a Microplane zester. Set aside.
- In a large mixing bowl, combine the sugar, molasses, and oil. In a medium bowl, combine the flour, spices, and salt. Set aside.
- 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.
- 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.
- 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.
- 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
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.