22 August 2014

Fresh Ginger Cake

  • 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.
  1. 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.
  2. In a food processor with a blade or using a chef's knife, chop the ginger until very fine.
  3. In a large bowl, mix together the molasses, sugar, and oil.
  4. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
  5. In a small saucepan, bring the water to boil, then stir in the baking soda.
  6. Whisk the hot water into the molasses mixture, then add the chopped ginger.
  7. Gradually sift the flour mixture over the molasses mixture, whisking to combine.
  8. Add the eggs and whisk until thoroughly blended.
  9. 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.
  10. Let cool completely.
Source: David Lebovitz. Ready for Dessert.

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