Today I´mcelebrating a birthday. A very special one. And there´s only one cake thatimmediately comes to my mind. When my brother F. first tasted this cake, hesaid `This is the best cake you ever made, and I mean ever´. So I guess it´s a no brainerright?
He loved ginger beyond logic and made me love it. This cake is dark andspicy with lots of fresh ginger. Looks deceptively simple, but is unique, withcharacter and depth. Memorable. Very much like my brother.
He taught me notto quit and follow my dreams, among many other things.
An extraordinarycake for an extraordinary, and much admired, person.
I dedicate thispost to everyone who has suffered a loss. Even though the grief isours to cope with, there´s always someone to hold your hand along the way. Evenif it´s a virtual hand.
barely adapted from Room for Dessert by David Lebovitz
Note:since the molasses I had was very strong I used ¾ cup in combination with ¼ cuphoney; also decreased the cloves to ¼ teaspoon. This batter would make a greatpear upside-down cake.
4 ounces (110 g) fresh ginger
¾ cup molasses
¼ cup honey
1 cup sugar
1 cupvegetable oil (I use sunflower)
2 ½ cupsflour
1 teaspoonground cinnamon
¼ teaspoon groundcloves
½ teaspoonground black pepper
1 cup water
2 teaspoonsbaking soda
2 eggs,room tº
Preheat oven to350º. Line a 9 by 3-inch round cake pan or spring form pan with a circle ofparchment paper.
Peel, slice andchop the ginger very fine with a knife or grater.
Mix together themolasses, sugar and oil. In another bowl, sift together flour, cinnamon, clovesand black pepper.
Bring the waterto the boil in a saucepan, stir in the baking soda and mix the hot water intothe molasses mixture. Stir in the ginger.
Gradually whiskthe dry ingredients into the batter. Add the eggs, and continue mixing untileverything is thoroughly combined. Pour the batter into the prepared cake panand bake for about 1 hour, until the top of the cake springs back lightly whenpressed or a tester inserted into the center comes out clean. If the top of thecake is browning too quickly before it is done, drape a piece of foil over itand continue baking.
Cool the cake foral least 30 minutes. Run a knife around the edge of the cake to loosen it fromthe pan. Remove cake and peel off parchment paper.