Ginger cake - Sweet N Spicy: A David Labovitz Recipe

This post is a much awaited post for almost teen and her friends. They have been asking me to post the new status update on almost teen - 'almost teen' is finally a teen and hence rechristened "finally teen".I hope you girls are happy!! I am very tempted to call her the grammar police or the grammar checker, because she is always pointing out my grammar disabilities. I can almost see her friends nod their head in unison.  So... what's cooking today? Ginger cake - "sweet n spicy" like the teenage years! This one is to youth - full of hopes and dreams - some sweet and some spicy.

This is a David Lebovitz  recipe - I enjoy reading his blog and love his nonchalant style. His recipes are easy and there is a no fuss attitude about his cooking style - simple and yet exotic in their own way. I just loved this "ginger cake". Very moist - I just can't put it into words, all I can say is I can have this everyday with my cappuccino. I found this recipe on many sites and some of then recommend it only for adults since it's a bit spicy ! Well not in my household, my other half loved it and almost finally teen lapped it up in no time and is asking me to bake another one. I'll let you make your own choice,  but this is definitely a winner specially during the holidays.

On a different note, Starbucks  has announces pumpkin spice latte ice cream in stores from Nov 1st . I read this on "The daily meal". Yuppie !!  I will have my hands full - eggnog in one hand and spice latte in the other and some extra tires around my waist !! It's well earned :))

115g piece fresh ginger, peeled and thinly sliced
250ml golden syrup ( I  used 125 ml honey and 125 ml maple syrup)
200g sugar
250ml vegetable oil
350g plain flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
250ml water
2 teaspoons bicarbonate of soda (baking soda)
2 large eggs, at room temperature

It took me some research to find the substitute for golden syrup. I tried to find this magic potion but the only way I could lay my hands on it was an online order ....you think I have that kind of patience. Here some additional information.

golden syrup = cane juice . This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks.  It's made by evaporating sugar cane juice until it's thick and syrupy.  Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands.   Substitutes:  Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thnner and not as sweet as golden syrup.  If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thinner and not as sweet or flavorful as golden syrup.  If you like, try reducing the corn syrup in a saucepan to thicken it.)

 Above information is from 'The cook's Thesaurus' - an awesome site to find food substitutes, if you don't know about it you will love me for it. :) I loved the site so much that I created a link below the banner of my blog.

Now back to the cake .....

Pre heat the oven to 350 F.

In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.

In a large bowl, mix together the golden syrup, sugar, and oil. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.

In a small saucepan, bring the water to a boil, then stir in the bicarbonate of soda. Whisk the hot water into the golden syrup mixture, then add the chopped ginger.

Gradually sift the flour mixture over the golden syrup mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.

Scrape the batter into the prepared cake tin and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the center comes out clean, about 1 hour. Leave to cool completely.

Run a knife around the sides of the cake to help loosen it from the tin. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.

 Serve wedges of this cake with whipped cream, a favorite ice cream.