Fresh ginger is one of nature’s most amazing spices. The flavor of ginger is not only distinctive, but gingerol, the most prominent phytonutrient has a long list of health benefits. In addition to stir fry and curry, you can enjoy fresh ginger in desserts, too. This cake contains one quarter pound! When you add to it the nutritional value of molasses, cinnamon, cloves, black pepper, and whole grain spelt, you can eat your cake and enjoy it too.
Fresh Ginger Cake
Makes 10 to 12 servings
1 cup mild or light molasses (Grandma’s Unsulphured)
1 cup sugar (you may use down to 1/2 cup if desired)
1 cup light olive oil or unflavored peanut oil
1 cup all-purpose flour (or use all 2 1/2 cups flour as all-purpose)
1 1/2 cups spelt flour (or use all 2 1/2 cups flour as spelt)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water, boiled
2 teaspoons baking soda
4 ounces (1/3 cup) fresh ginger, grated or minced
2 large eggs, at room temperature
- Preheat oven to 350 degrees F with rack in the center.
- Line the bottom of a 9-inch cake or square pan with parchment and grease the bottom and sides with butter
- In a large bowl, whisk together the molasses, sugar and oil (the oil will float to the top).
- In another bowl, whisk together flour and spices.
- Bring the water to a boil in a saucepan. Remove from heat and stir in the baking soda. It will foam up considerably, so be ready to whisk it into the molasses mixture along with the ginger.
- Gradually sift the flour mixture over the wet ingredients, whisking to combine.
- Whisk the eggs thoroughly to combine whites and yolk and add to the batter.
- Scrape the batter into the prepared pan and bake for one hour or until a toothpick inserted into the center comes out with just a few crumbs attached.
- Cool 15 minutes in the pan, and then flip out onto a wire cooling rack to let the cake cool completely.
- Serve plain or with poached fruit, ice cream, or whipping cream. You may also combine whipping cream with some lemon curd to top.
*If using a springform pan, wrap the bottom well with non-stick foil, in case of leaks.
Adapted from epicurious.com and brooklynsupper.com