Fresh Ginger Cake, GF/CF

Do you ever look at a recipe and think "No way. That can't be right."  I found this recipe in Joy of Cooking for a ginger cake that calls for 1/2 cup of grated fresh ginger. That's right. One half cup. That seems like a lot of ginger. Even for a ginger freak. 

But in Joy I trust. So out came the microplane and on it went the peeled ginger root. The warm and exotic aroma of freshly grated ginger is amazing. It made me wonder why I don't use fresh ginger more often. 

The ginger is not complicated by other spices in this cake. It is the star. Baked in a pie pan and sliced in wedges this cake is simple and charming, but with a very sophisticated flavor. One half cup of grated ginger is just right.

Fresh Ginger Cake, GF/CF
Adapted from Joy of Cooking to be gluten free and dairy free

A moist and lively treat for a cold winter day

1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup potato starch
1 1/2 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1/2 cup packed brown sugar
1/4 cup molasses
1/4 cup honey
1 large egg
1/2 cup finely grated ginger
1/2 cup (one stick) Earth Balance Vegan Buttery Stick
1/2 cup water

Preheat oven to 350ยบ. Grease and flour (gf) a 9" pie pan.

1. Whisk together thoroughly the flours, starch, baking soda, xanthan gum, salt.

2. In another large bowl whisk together brown sugar, molasses, honey, and egg. Whisk in grated ginger.

3. Combine butter and water in a small saucepan, heat until butter melts.

4. Whisk butter mixture into molasses mixture. Stir in the flour mixture until smooth. Scrape batter into prepared pan.

5. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool on a rack for 10 minutes. Slide a knife around the cake to detach it from the pan. Sprinkle top with powdered sugar, cut in wedges, serve.

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