Taste Cakes: David Lebovitz spices ginger
by Sandra
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Loading ... The Fresh Ginger Cake Bluff David
Or it all at once like the Fresh Ginger Cake David?
The inimitable David Lebovitz says is her most requested recipe and have been for years: in San Francisco where it originates, this cake is even served in restaurants under the name "Dave's ginger cake. In short, a cult cake. The first time I heard from Melissa, I had first been hung by his picture before I realized it was a cake with ginger and fresh molasses, ingredients that I have never used in a dessert but I was attracted more by curiosity than by taste.
Except .. few days later, I received directly to the recipe in the newsletter of D. Lebovitz (yes, I'm a fan!) Accompanied it:
(photo "OMG" D. Lebovitz) You can resist you? Not me!
I confess I was a little chilly on the original amount of ginger: 120g! .. I preferred to play a little first by not putting the half. Same for spices (1 / 2 cc nails cloves, 1 cc cinnamon) that I have accommodated my taste .. and it was perfect!
This cake is so moist, fragrant, complex spices, so fresh .. you'll love it!
(for 2 cake pans 22 cm) - 60g fresh ginger (instead of 120g)
- 125g honey
- 125g black treacle
- 200g sugar
- 250g oil
- 250g water
- 2 cc of sodium bicarbonate
- 350g flour
- 1 / 2 teaspoon pepper, black pepper
- 1 good pinch of cinnamon
- 1 large pinch of anise
- 2 eggs
Peel and finely chop the fresh ginger (do not grate fresh ginger on pain of having fiber in the cake).
In a large bowl, beat the sugar with molasses and oil until blended.
Bring water to boil, add remove from heat and add baking immediately preceding mixture. Add grated ginger and stir.
Gradually add flour sifted with spices, stirring with a wooden spoon. Add eggs and mix well until dough is smooth and homogeneous.
Pour the batter into the (s) mold (s) and bake about 40 minutes or until a toothpick stuck in center comes out clean.
Cool cake at least 30 minutes before removing from pan and remove parchment paper.
Serve fresh ginger cake with pears or apples poached, or ice, or as here with the cream flavored whipped.
This cake stays moist and keeps very well for several days.
Source: Recipe adapted from Room for Dessert from D. Lebovitz
Print This Post Copyright © 2007 Sandra
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by Tanya
by isabelle
I too am a fan 
your photos bring an appetite!
by Rosa's Yummy Yums
This cake looks wonderful! Soft to wish! I take the recipe ...
Bises,
Rosa
by irisa
My transferred periodically "cake" is very well cope with this recipe from a chef I do not know!
by Celine (palace of delights)
Oh I crack, I crack! The kind of cake I rafolle, spicy and full of flavor! Your photos are sublime as your usual!
by emilie 1ptitcreux?
I can only crack at the recipe and your photos so tempting ... I am fanatic of ginger and spices so it should please me! but find or molasses?
by Sandra Avital
Emilie, I buy my organic store molasses (naturalia not quote). It's dark molasses, one I use also for Pumpernickel 
by Big Chief
Very tempting, but not yet molasses home! the color is beautiful!
by soso (the kitchen of Soso)
Trèèèès tempting, hummm! I have everything I need, I definitely will try during the holidays, I note not to forget
by $ ha
It is truly sublime! Well I would try with your quantities, divided by 2. But not this time ... it's hard not to make a recipe when it seems perfect!
Anyway, no molasses or anise ...
by Mercotte
If you say that it tears and knowing the reputation of David, I will adopt it without further hesitation I have all the ingredients to hand me! lucky ... ..
by stef
but where is thy-molasses?
by J_M_
Ah molasses black, wonderful product, why do we have long awaited in France before using it (and still are not found in every street corner). This cake actually seems superb, I understand that you had cracked, a good mind to try it too. And no hard feelings for the allusions plagiesques??
@ +
PS: great pictures too!
by Guylaine
What great pictures, how to resist this cake, I want!
by rebel bea
I love the texture of this cake! It is very very sweet ... it looks like a pillow!
by vero
Arriving on your blog and discovering little by little your first picture I made: woaw!
This "crust" almost black and shiny is what triggers in me the desire to make this cake.
My eldest daughter is currently and for a few months near SF. I'll tell him and ask him for more info.
Bien à toi
vero
by Trinidad
bravo! I feel good, I'll do it on!
by Gracianne
You make me always want to do everything.
by Xavier
Done this afternoon. Tasted tonight
I still bite into the cake with oil, especially when there are as many. Both because I think it's too fatty, but also because I found them a taste of oil is not worth the butter or just the ingredients. If I had a terrible time to incorporate the sugar and molasses to the oil. It only became homogeneous once incorporated carbonated water. You had the problem?
Little detail on the recipe, time or incorporate the honey is not necessarily obvious, I have put into the water and flour.
I always find these recipes as U.S. though. But I feel I'll find some adjustments to this recipe
by Sandra Avital
Xavier, above all, mea culpa for details on honey: it should be incorporated along with sugar and molasses to the oil. In reality, the original recipe only contains molasses but "mild" much less concentrated than the dark molasses that I possess, hence the suggestion of David mixed in the same proportions honey and black molasses.
And yes, absolutely, it's not easy to incorporate the sugars with the oil.
Regarding oil, several remarks: 250g corresponds to the amount of butter traditionally used in cakes type 4 / 4, it is curious that the amount is automatically raised when it comes to oil, not butter ..? Often based on revenue, oil (which usually selects neutral type peanut or sunflower or rapeseed) intervenes in the conservation and texture of the cake in the taste. I understand perfectly that says it prefers butter cakes (as matter of habit, I personally was brought baked goods to the oil!)
I am sorry that this recipe did not find any positive response from you, and I hope when you find the accommodations that you agree that you will make me share my story tower test
by Carrot
I regularly ask myself the question: why I cracked on a particular recipe. I must admit that often the description that makes me succumb pui speut be the photo below. In your case, everything comes together and (even more) that I tested this cake ... Hop in my favorites!
by mimosa
then this one I hung above the oven (yes uh bé no fridge!) to try it! Molasses, spices, David, and all these pictures are my reasons!
Hello! I know that my French is not very good, but I would practice if not a problem for you. This cake looks delicious, and I am very happy that I find your handwriting.