Best 2 David Lebovitzs Fresh Ginger Cake Recipes
Indulge in the delectable symphony of flavors with David Lebovitz's Fresh Ginger Cake, a culinary masterpiece that tantalizes taste buds with its moist, tender crumb and invigorating ginger aroma. Perfectly balanced with a subtle sweetness and a hint of spice, this cake is an explosion of flavors that will leave you craving for more.
Accompanying the Fresh Ginger Cake are two additional delectable recipes that further elevate the ginger experience. The Candied Ginger offers a sweet and chewy treat that adds a delightful textural contrast to the cake, while the Ginger Simple Syrup adds a burst of ginger flavor to your favorite beverages or desserts.
These recipes are not only culinary adventures but also expressions of culinary artistry, promising an unforgettable taste experience. Join David Lebovitz on this flavor journey and embark on a sweet and savory adventure.
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
FRESH GINGER CAKE
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses and flatters me) that I sometimes think I'm responsible for too much of a good thing. Then I order it, taste it, and decide not to worry: This simple cake is wonderful.
Provided by David Lebovitz
Categories Cake Ginger Brunch Dessert Bake Mother's Day Fall Shower Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
- Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
- Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
- Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
- Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.
Tips:
- Use fresh ginger: Fresh ginger has a more intense flavor than dried or ground ginger, and it will give your cake a more vibrant color.
- Grate the ginger finely: This will help to distribute the ginger flavor throughout the cake.
- Cream the butter and sugar together until light and fluffy: This will help to create a smooth, even-textured cake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
- Fold in the flour and ginger gently: Overmixing can make the cake tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake cooks evenly.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
David Lebovitz's Fresh Ginger Cake is a delicious and easy-to-make cake that is perfect for any occasion. The combination of fresh ginger, warm spices, and moist crumb makes this cake a real winner. Whether you are a seasoned baker or a beginner, this cake is sure to impress.
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