Fresh Ginger Cake
Fresh Ginger Cake (Adapted from David Lebovitz’s Ready for Dessert)
– 120 grams (4 ounces) fresh ginger (get it from a place with a high turnover so it isn’t woody and stringy)
– 175 grams (3/4 cup plus 2 tablespoons) sugar
– 200 grams (3/4 cup) mild molasses (I used 1/2 cup molasses, 1/4 cup white corn syrup)
– 180 ml (3/4 cup) neutral-tasting oil (David recommends peanut; I used grape seed)
– 325 grams (2 1/2 cups) all-purpose flour
– 2 teaspoons baking spice mix ( a mix of 1 tsp cinnamon, 1/2 tsp ground cloves, 1/4 tsp fresh ground nutmeg, and 1/4 tsp black pepper)
– 1/2 teaspoon fine sea salt
– 2 teaspoons baking soda
– 2 large eggs
Preheat the oven to 175°C (350°F) and grease a 23-by-7-cm / 9-by-3-inch round cake pan lined with a circle of parchment paper.
Peel the ginger and grate it finely, ideally with a Microplane zester. Set aside.
In a large mixing bowl, combine the sugar, molasses, and oil. In a medium bowl, combine the flour, spices, and salt. Set aside.
In a small saucepan, bring 240 ml (1 cup) water to the boil. Stir in the baking soda (it will foam up) and whisk into the sugar mixture until thoroughly combined.
Add in the ginger and the flour mixture. Whisk just until no trace of flour remains. Break in the eggs one by one, whisking well between each addition.
Pour the batter into the prepared pan and bake for 50 minutes to 1 hour, until a cake tester (such as a toothpick or skewer) inserted in the center comes out clean. If you find the top of the cake seems to be browning too quickly, cover loosely with a piece of foil.
Let the cake cool for 30 minutes, then run a knife around to loosen and remove the cake from the pan to cool completely.
The cake keeps for about a week under a cake dome at room temperature if you don’t have a family and don’t eat a piece for breakfast, lunch and dinner.