An ultra spicy fresh-ginger cake with subtle notes of honey and a suggestion of maple was just the right note for the perfection of yesterday. The sun shone with a diamond brilliance. Patsy and I enjoyed our stroll through the neighborhood - she sniffing at tree roots and around street corners, me just letting the sun warm my bones. H worked out all day in the garden; after the 5 Peaks 8.8km race on Saturday he needed to stay home and recharge.
This recipe is all over the Internet, you'll find it billed as Dave's fresh ginger cake in many North California restaurants. On epicurious.com, my main cooking resource now that my books have yet to arrive from Hong Kong, it is billed as David Leibovitz's ginger cake. I modified the recipes to suit what I had in the fridge and cupboard. The resulting cake (and two medium-sized muffins made with the extra batter) was dense but not heavy and moist without being soggy. I thought it would turn out golden but instead it was a deep mocca colour. It was phenomenal straight out of the oven; I demolished one muffin within seconds without waiting for it to cool.
Fresh ginger cake
• 2 cups all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 cup mild honey
• ¼ cup pure maple syrup
• 3/4 cup granulated sugar
• 3/4 cup grapeseed oil
• 3/4 cup water
• 1 1/2 teaspoons baking soda
• 6 tbsps fresh ginger, peeled and grated
• 2 large eggs, at room temperature
Grease a 9-inch round cake pan with butter and dust with flour.
Preheat oven to 350 F.
In a medium bowl whisk together flour, cinnamon and pepper.
In a large bowl whisk together honey, maple syrup, sugar and oil.
Bring water to a boil in a small saucepan, stir in baking soda. Add to honey mixture, stir briefly and add fresh ginger.
Gradually add flour mixture to the ginger-honey mixture. Add eggs and mix until everything is thoroughly combined. Transfer batter to prepared pan and bake for 45 minutes to an hour until done.
Remove from the oven and cool for at least half an hour before removing from the pan.
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