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T H U R S D A Y , J A N U A R Y 0 1 , 2 0 0 9

RECIPE ~ Fresh Ginger Cake

I like to make a tea cake for my in-laws when we go over for a Sunday 

lunch, and this time I made Fresh Ginger Cake (recipe printed in the

Toronto Star  , originally from Classic Home Desserts by Richard Sax). The

 perfect treat after a meal since ginger is a great digestive.

2 & 1/2 cups all-purpose flour

1 tsp ground cinnamon

1/2 tsp each: ground cloves, freshly ground black pepper

1/2 cup each: molasses, sugar, unsweetened applesauce

2 large eggs, at room temperature

1 cup peanut or sunflower oil

2 tsp baking soda

1 cup boiling water

1/2 cup peeled fresh ginger, minced*

In large bowl, sift together flour, cinnamon, cloves and pepper (if you likeextra ginger action, add 1/2 to 1 tsp ground ginger at this point). In

another large bowl, mix molasses, sugar, eggs and oil with electric mixer

at medium-high speed until well blended, about 2 minutes. Add flour

mixture; mix at low speed just until blended. In small cup, stir baking soda

into water; quickly add to batter along with minced ginger. Mix just until

blended.

Pour batter into buttered and floured 9-1/2-inch springform pan,

smoothing top. Bake in preheated 350F oven until toothpick inserted into

centre comes out clean, about 1 hour. If top browns too quickly during

baking, loosely cover with foil.

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Posted by Claudia Davila (Fran) at 11:18 AM

Cool 30 minutes on wire rack. Run knife around edge, then remove sides

of pan. Makes 10 to 12 servings. Decorate with powdered icing sugar or a

tangy lemon icing (courtesy of Anne S. from the Recipe Club!):

ANNE'S LEMON DRIZZLE

3/4 cup icing sugar

2 Tbsp fresh lemon

 juice

lemon zest

Combine icing sugar

and lemon juice until

a smooth paste is

formed. Stir in zest

(pictured here using

both lemon and lime

zest) and drizzle

over cake.

*NOTE: It's important to mince the ginger, since grating it producesundesirable fibres.

FOR INDIVIDUAL DOSHAS

This cake contains almost exclusively Vata-

friendly ingredients and is not

recommended for Pittas or Kaphas.

However, to make Pitta-friendly, reduce

ginger to 2 Tbsp; and for Kaphas, use millet

flour, replace molasses and sugar with date

puree or fruit juice concentrate, and reduce oil

to 1/4 cup while increasing applesauce to 1cup.

Labels: Baked Goods, Treats

9 comments:

Banana Bread Full of 

Goodness

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Vegetables and Pine Nuts

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Brown Rice Risotto with

Asparagus

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Hayley said...

This sounds so refreshing. I can't wait to give it a try.

Happy New Year!

5:06 PM

Stephanie said...

Wonderful, whole, healthy dessert recipes. You are making

my mouth water.

BODA weight loss

6:26 PM

T said...

My only complaint about this recipe is that it's too good! I

was forced to make a second one because my roommates

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ate most of the first the day before the party I was going to

bring this too.

Excellent recipe, not too sweet, moist and wonderful!

Didn't even try the sugar frosting yet, the cake is good

enough on it's own.

9:46 PM

Claudia said...

That's so great, thanks! Glad everyone is loving this cake. I

love how dark and moist it is, with the sweetness balancing

the sharpness of the ginger. Yum.

9:50 PM

Dazy said...

Oh this sounds awesome. I'm a big fan of ginger.And,

speaking as a single woman, I think men who can cook are

the best!

6:56 AM

 jindi said...

Yoga is an art of discipline that was developed by an Indian

Hindu named Patanjali. Retreat yoga about benefits of yoga

exercises, yoga meditation, yoga practice.

1:44 AM

Benefits of ginger said...

perfect recipe. Very nice. I like it

Thanks for share

6:42 AM

Anonymous said...

nice moist tasty cake, I used agave syrup instead of sugar,

and mostly wholewheat / attar flour, as prefer to avoid too

much white flour. No icing was required.

1:36 AM

Anonymous said...

I forgot to say that my cake cooked in about 35 minutes, so

best to check cake around this time; in case it burns.

1:37 AM

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