Fresh Ginger Cake
Ingredients:
- 70 g piece of fresh ginger, peeled and thinly sliced,
- 190 g (165 ml) mild flavoured molasses,
- 160 g sugar,
- 150 g (160 ml) vegetable oil,
- 230 g all-purpose flour,
- 3/4 tsp ground cinnamon,
- 3/8 tsp ground cloves,
- 3/8 tsp ground black pepper,
- 160 ml water,
- 1 1/2 tsp baking soda,
- 2 medium eggs at room temperature.
Algorithm:
- Preheat the oven to 175°C and butter the bottom and sied of a 18.5 cm springform pan with at least 5 cm sides and line the bottom with a circle of baking paper.
- In a food processor with a blade or using a chef's knife, chop the ginger until very fine.
- In a large bowl, mix together the molasses, sugar, and oil.
- In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
- In a small saucepan, bring the water to boil, then stir in the baking soda.
- Whisk the hot water into the molasses mixture, then add the chopped ginger.
- Gradually sift the flour mixture over the molasses mixture, whisking to combine.
- Add the eggs and whisk until thoroughly blended.
- Put the batter into the prepared springform and bake until the top of the cake springs back when lightly pressed with a finger (or until a toothpick inserted into the center comes out clean), about 1 hour.
- Let cool completely.
Source: David Lebovitz.
Ready for Dessert.
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