Spicy Fresh Ginger Cake

This recipe is good and simple. Therefore, it is a great cake to dress up with other flavors and components.
By Marissa Sertich

The holidays aren’t over just yet – try this gingerbread cake adapted from a recipe by David Lebovitz.  The defining ingredient in this cake is lots of fresh ginger.  Packed with sweet molasses and the spicy bite of ginger, this moist cake is a sure crowd-pleaser.

Serve the the gingerbread cake on a pillow of freshly whipped cream, topped with candied orange peel for a component of citrus, and drizzle with caramel sauce.

Spicy Fresh Ginger Cake
 
Prep Time
Cook Time
Total Time
 
This recipe is good and simple. Therefore, it is a great cake to dress up with other flavors and components. I like to serve this cake with whipped cream, candied orange peel, eggnog ice cream, a sprinkling a cinnamon and caramel sauce.
Author:
Recipe Type: Dessert
Serves: 16
Ingredients
  • 4oz fresh ginger
  • 1 c molasses
  • 1 c sugar
  • 1 c vegetable oil
  • 2½ c flour
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp black pepper
  • 1 c water
  • 2 tsp baking soda
  • 1 eggs each
Instructions
  1. Preheat the over to 350F. Lone two 9-inch cake pans with pan spreay and parchment paper.
  2. Peel and chop the ginger so it is very fine (you can also use a grater). Mix together molasses, sugar, and oil
  3. In a medium bowl, mix together dry ingredients (flour, cinnamon, cloves, and black pepper).
  4. In a small saucepan, bring water to a boil. Stir in the baking soda.
  5. Add the hot water mixture into the molasses mixture and then stir in ginger.
  6. Whisk in the eggs
  7. Stir the dry ingredients into the wet and mix until just incorporated.
  8. Fill the baking pans ½ full and bake until the cake springs back to a light touch. Careful not to over bake - this cake will be very moist.
Notes
Using the back of spoon, create a circle of fresh whipped cream on the bottom of a plate. Place a wedge of the cake on top of the cream. Top the cake with a small teaspoon of candied orange peel or good quality marmalade. Drizzle with caramel sauce and dust with cinnamon powder. Serve with a scoop of ice cream on top (I recommend using eggnog or caramel flavored ice-cream).

 

Marissa Sertich

Marissa Sertich Velie is a New York based pastry chef and graduate of the Culinary Institute of America. She passionately documents her adventures of baking and eating her way through the fascinating (and sometimes nutty) underbelly of the American pie. Velie has a Master's degree in Food Studies from NYU.

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