From here on I am self proclaiming myself as the queen of procrastination, if there is a thing like that. Ask me why?, well I have known about this cake since I started reading blogs, about 3 years ago. As I have said million times already that I love ginger; I still didn’t make this and now I regret it. I was already having a little crush for the cake but one bite and it’s true love since. I am in the final phase of moving, with all the furniture gone and an empty house it actually hits you that this home will soon be a past and just an address not my home. This place will always be special as it is the first place we owned and it has some amazing memories. As I pack my personal stuff, I am also packing those memories. Even though my home feels empty sans furniture, I am looking forward to my new life in city of dreams.
Coming back to cake, I decided to elevate it with lime flavor cream, which helps in cleaning palate and adds a whole new dimension of flavor. Cake is very moist so if you want to skip cream it’s perfectly fine. Little bits of ginger all through out the cake not only adds tons of flavor but also that spicy zing which pairs beautifully with all the spices. This cake is perfect for those winter days when all you want is coffee, warmth and a book to curl up.
This is my first time using molasses, and shopping for it seemed confusing enough, as recipe calls for mild molasses and all I could find was original/ robust/ black treacles. I decided to try using original and worked perfectly. I used my knife to chop ginger but you could use food processor or even grate it. It is pretty much straight forward as steps mainly involve mixing or whisking, quick and simple. Coming to vegetable oil, you can use canola too. Oil is what keeps the cake so moist for days.
Recipe from Ready for Desserts by David Lebovitz
- 115 grams/ ½ cup ginger, finely chopped
- 240 grams/ 1 cup mild or original molasses
- 200 grams/ 1 cup sugar
- 240 grams/ 1 cup vegetable oil
- 300 grams/ 2 ½ cup all-purpose flour
- 1 teaspoon cinnamon, grounded
- ½ teaspoon cloves, grounded
- ½ teaspoon black pepper, freshly grounded
- 240 grams/ 1 cup water
- 2 teaspoon baking soda
- 2 eggs, room temperature and lightly whisked
For lime cream
- 240 grams/ 1 cup heavy cream, chilled
- 2 tablespoon lime zest
- 3 tablespoon confectioner’s sugar
- Prepare a 9 inch springform pan by greasing and lining the bottom with parchment paper. Position the oven rack in middle and preheat to 350°F.
- In a large mixing bowl whisk together molasses, sugar and oil. You can use handheld beater if you it is too difficult for you to whisk.
- Sift together flour, cinnamon, clove and black pepper, set aside.
- In a small pot boil water, remove from heat and stir in baking soda. Whisk this mix into molasses mix. Add finely chopped ginger and stir well.
- Gradually whisk in flour mix, add eggs and stir till everything is well combined. Pour this into the prepared pan and bake for 45 minutes to an hour, until toothpick comes out clean. If the top start getting too dark, loosely cover with foil.
- Remove from oven and place on cooling rack. Cool completely before serving. Keeps well for few days.
Make whipped cream
- 30 minutes before serving put a bowl in freezer. Add zest to the cream and put it in refrigerator. When ready to serve, strain the cream into chilled bowl.
- Whisk on medium till it starts to get thick. Add sugar and continue whipping till stiff peaks. Refrigerate leftover cream for up to 12 hours.