Fresh Ginger Cake
Of all the desserts I’ve ever made, this cake is the one that is most renowned, drawing acclaim for its incredibly moist texture and its spicy zing from an overload of fresh ginger. Many people have told me this is their all-time favorite dessert. And whenever I make it and take a bite, I’m in agreement: it’s one of my favorites as well.
Recipe information
Yield
makes one 9-inch (23-cm) cake; 10 to 12 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Butter the bottom and 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.
Step 2
In a food processor fitted with the metal blade or with a chef’s knife, chop the ginger until very fine. Set aside.
Step 3
In a large bowl, mix together the molasses, sugar, and oil. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
Step 4
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.
Step 5
Gradually sift the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
Step 6
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.
Step 7
Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.
Serving
Step 8
Serve wedges of this cake with whipped cream (page 239), a favorite ice cream, or a fruit compote.
Storage
Step 9
Because this cake is so moist, it keeps well for up to 5 days at room temperature. It can be frozen for up to 1 month.
Variation
Step 10
My favorite complement for this cake is the whipped cream–lightened lemon curd filling used in Lemon Semifreddo (page 65). Another idea is a PLUM-RASPBERRY COMPOTE. Slice 8 pitted plums into 6 wedges. In a medium saucepan, heat 1/4 cup (50 g) sugar, 1 cup (250 ml) water, and half of a vanilla bean, split lengthwise. Add the plum wedges and simmer over low heat until tender, about 10 minutes. Remove from the heat, add 1 1/4 cups (6 ounces/170 g) raspberries and 1 tablespoon kirsch (optional), and let stand for 1 hour. Before serving, remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
