Fresh Ginger Cake

I ❤ all things ginger.  The only thing I used to really make as a child was gingerbread boy cookies (munching his arms off first, and then feet…), and having ginger milk in Makkah sealed the deal.  Although it’s a popular concept, I’ve never had it in cake.  Anyways, I’m not a cake person.  I mean, I’m not a cake-making person.  I eat the cakes, but somebody else gotta make them.  Cakes are scary to me.  You have to work fast, and all that freakish stuff.  I’m anything but fast. 😦  This was a pretty easy recipe though, and it might have eased my tension about cakes, especially since it turned out awesome.  The ginger flavor got some serious zing and pops right out.  (Funny thing, I used the word zing on my own, and apparently the author also used that word too.  I’m an unintentional plagiarist.)

4-ounce (115-g) piece fresh ginger: peeled and thinly sliced
8 oz (250 ml) mild flavored molasses
7 oz (200 g) sugar
8 oz (250 g) vegetable oil
12 oz (350 g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
8 oz (250 ml) water
2 teaspoons baking soda
2 large eggs, at room temperature

Preheat the oven to 350°F (175°C). Butter the bottom and the sides of a 9-inch (23-cm) springform or round cake pan with 2-inch (5-cm) sides and line the bottom with a circle of parchment paper.

In a food processor fitted with the metal blade or with a chef’s knife, chop the ginger until very fine. Set aside.
In a stand mixer fitted with the whip attachment, whisk together the molasses, sugar, and oil. In a medium bowl, sift together the flour, cinnamon, cloves, and pepper.
In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk the hot water into the molasses mixture, then add the chopped ginger.
Gradually add the flour mixture into the molasses mixture, whisking to combine. Add the eggs, and whisk until thoroughly blended.
Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely.
Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake into a plate, peel off the parchment paper, then re-invert it onto the serving platter.

Serve wedges of this cake with whipped cream, a favorite ice cream, or a fruit compote.

Recipe courtesy of Ready for Dessert: My Best Recipes by David Lebovitz.


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