BAKING,  CAKES,  COOKIES,  DESSERTS,  TEA CAKES

Fresh Ginger Cake and Fresh Ginger Chocolate Chip Cookies

2009/12/18 / 37 Comments
“Nose, nose, jolly red nose,
Who gave thee this jolly red nose?†
Nutmegs and ginger, cinnamon and cloves,
And they gave me this jolly red nose”
Anonymous
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I’m on a GINGER high, or call it a roll, but my days are full of ginger. It’s a flavour, with sharpness, that I’ve come to love, and am surprised that the kids have taken to it so willingly too. Fresh ginger is far more pronounced in its gingery taste, and since it’s the season for fresh, wonderful young ginger root here, I’m taking full advantage of it!

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Ginger has proven medicinal value, and I have been using it as a base for tea, with Indian basil/tulsi, for my flu ridden husband. Have also made a ginger-honey concoction for the family to heal the cough. I’ve really taken a long shot at it of late, and am very much enjoying using it. Winter means all hearty, spicy and full of warm wholesome flavour. This Ginger cake from David Lebovitz promises all this and much more. It satisfies a deep craving for that something which winter demands, as do these cookies I found at BHG Holiday Cookies.

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I love the choice of names that Levobitz’s books have. Something entirely charming about them… and different. ‘Room for Dessert, ‘ Sweet Life in Paris, ‘The Perfect Scoop’, ‘Ripe for Dessert’ … This lovely cake recipe from his first book “Room for Dessert” can be found throughout the blogs and on Epicurious.
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The author recommends serving it with stewed or poached plums and whipped cream in “Room for Dessert“, but it’s deliciously moist and flavoursome on it’s own and stores well for a few days. Must admit that a dollop of cream, with some candied orange and ginger ups the luxury on this cake!
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Fresh Ginger Cake
adapted from recipe by David Lebovitz from “Room for Dessert”

“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…”

Ingredients:
4 ounces fresh ginger
1/2 cup mild molasses (or 1 cup molasses, and omit the honey)
1/2 cup honey (I used honey because I had just 1/2 a cup of molasses)
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves ( I ground whole cloves with a little sugar & sifted them with the flour)
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

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Method:
Preheat the oven to 180C. Line a 9 by 3-inch round cake pan or a 9 1/2 inch spring form pan with a circle of parchment paper.

Peel, slice, and chop the ginger very fine with a knife (I used my microplaner). Mix together the molasses, honey, 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.

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♥ Thank you for stopping by ♥
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Onto the ginger cookies for which I used fresh minced ginger instead of ginger powder, and gur / jaggery instead of molasses. These cookies are especially for my sweet friend Susan @ Food Blogga for her Eat Christmas Cookies, Season 3 event. Do stop by here to see the round-up which is updated as the cookies come in..
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Jaggery or “Gur” or whole sugar is a pure, wholesome, traditional, unrefined, whole sugar. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice and this crowns it as one of the most wholesome and healthy sugars in the world. In Mexico and South America, it is also known as panela.
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Chocolate Gingerbread Drops
Adapted from BHG Holiday Cookies
Ingredients
1/2 cup butter
3/4 cup packed brown sugar
3/4 tsp. baking soda
1 tsp ground ginger
1 tsp ground allspice
1/4 tsp salt
1/4 cup gur/jaggery (or molasses)
1 tbsp honey (omit if using molasses)
1 egg
2 cups all-purpose flour
1/2 cup dried tart red cherries
2/3 cup bittersweet chocolate chips

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Method:

Preheat oven to 190C. In large mixing bowl beat butter, brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in jaggery, honey and egg. Beat in as much flour as you can with mixer; stir in any remaining flour with wooden spoon. Stir in cherries and chocolate.
Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 – 10 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.

Makes 36 cookies.

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The Christmas season is upon us and it is time to think about holiday baking. What better time to check out Cookie Cutters from Ann Clark Ltd.? Ann Clark would like to offer readers of Passionate About Baking a 10% discount at their retail site, www.AnnClark.com.

Merry Christmas…and happy baking!

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Posted by Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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37 Comments

  • Arwen from Hoglet K

    2009/12/18 at 6:36 am Reply

    I've never used fresh ginger in baking, but it sounds like a great idea! The cake sounds great, especially with orange and cream.

  • Sarah, Maison Cupcake

    2009/12/18 at 10:20 am Reply

    I absolutely LOVE ginger cake, it's one of my favourites, especially when it's a bit sticky. I like all your festive ribbons in these pictures too. xx

  • BonjourRomance

    2009/12/18 at 12:45 pm Reply

    Bonjour Deeba! The ginger cake looks so divine. A really great post, your love of baking comes across so beautifully!
    Have a fabulous weekend!

  • The Cooking Ninja

    2009/12/18 at 1:24 pm Reply

    Ginger cookies are so delicious. I never had ginger cake though. Got to try this out one day soon. 🙂 Love your pics.

  • Happy cook

    2009/12/18 at 1:27 pm Reply

    4 ounches of ginger, no wonder you are in a ginger high. Love the cake.
    Why is there 1/2 cup when it is mild molase and 1 cup when it is molases.

  • Natashya Kitchen Puppies

    2009/12/18 at 2:49 pm Reply

    Beautiful! I love ginger. Fresh, powdered, candied.. every way.
    So perfect for the season too.

  • Heavenly Housewife

    2009/12/18 at 6:50 pm Reply

    Two wonderful recipes. The cake really intrigues me. I really like David Lebovitz and I love the flavours you've used.
    Hope you have a wonderful weekend.
    *kisses* HH

  • Susan from Food Blogga

    2009/12/18 at 9:32 pm Reply

    Oh, I want the cookies and the cake! Of course, it looks like I'll be fighting Rudolph for the pictures. He's eying them pretty closely. Merry Christmas, Deeba!

  • Mimi

    2009/12/19 at 1:50 am Reply

    I love flavor of molasses and spicing it up with ginger makes a tasty combination. Everything looks so delicious and festive.
    Mimi

  • WizzyTheStick

    2009/12/19 at 2:12 am Reply

    I can't begin to describe how much I LOVE ginger. This cake is for me. Ginger cake, ginger, cookies, ginger, tea, gingerbeer, candied ginger – it's all good:-)

  • Alexa

    2009/12/19 at 2:39 am Reply

    So much inspiration… I love ginger so much in everything from savory to sweets. These are some great recipes!

  • foodie ffanatic

    2009/12/19 at 7:12 am Reply

    Gorgeous photos as always,Deeba. I've never baked with fresh ginger but I would love to try this cake for the holidays. I do so love your site. I hope you and your family have wonderful holidays, and a great 2010!

  • Twinsy Rachel

    2009/12/19 at 7:15 am Reply

    bookmarked it.. Deeba, one doubt.. r both molasses n jaggery the same? the internet got me confused. In kerala, we have "sharkkara" for jaggery n there is another thing called "karuppetti". Wonder if that is molasses. am sure the malayalam words sound Greek n Roman to you…, but if u can help me with molasses n jaggery, then I can take it up from there. Even I have a thing for ginger.. i try to tweak ginger in most of my veg n nonveg stuff n of course in some fruit extracts too.. also have my own patch of ginger shoots just like any other kerala home.

    Happy Holidays Deeba

  • bethany (Dirty Kitchen Secrets)

    2009/12/19 at 10:56 am Reply

    taratootatoo I'm loving it!!! I think i might squeeze this one in before I go see the in-laws and make it for them… I know they'd love it, too! Great pictures!

  • Y

    2009/12/19 at 1:44 pm Reply

    Woohoo! Awesome baked treats! I love ginger everything – fresh, dried, pickled.. That cake especially looks like a must try!

  • Gloria

    2009/12/19 at 1:51 pm Reply

    Deeba these look fantastic, and is lovely and soooo Christmas, I love Christmas too Deeba, send you huggs and kisses and hope you have a wonderful and beautiful Holidays, hugggs gloria

  • Kerstin

    2009/12/20 at 12:41 am Reply

    What a delicious cake and yummy cookies! I love using ginger this time of year too. Love your festive ribbons as well 🙂

  • Angela @ A Spoonful of Sugar

    2009/12/20 at 1:40 am Reply

    Ginger truly is the smell of Christmas. Your food styling and photography is incredible, Deeba! Everything looks so delicious.

  • Rajani

    2009/12/20 at 5:16 am Reply

    deeba, very nice, you do like ginger dont you? i remember seeing some crystallised ginger in one of your earlier posts. we grow ginger on our family farm in kerala and my mum always has bottles of crystallised ginger waiting for us when we visit. loved the use of gur in cookies, i am going to try making these.

  • Jamie

    2009/12/20 at 1:51 pm Reply

    Just finishing the last of our ginger cake, so I know its yummy, but these cookies sound outrageous! Delicious Deeba! And beautiful pics as usual, too. Hugs!

  • Daily Spud

    2009/12/20 at 10:36 pm Reply

    I adore ginger at any time of year – there's not a lot I wouldn't eat it with. I believe that I need to try that ginger cake immediately.

  • Barbara Bakes

    2009/12/21 at 12:31 am Reply

    I love that you dressed up your delicious desserts for Christmas! I haven't tried fresh ginger in baking. What a wonderful idea!

  • Julia @Mélanger

    2009/12/21 at 3:10 am Reply

    I always love coming to your site, Deeba. Your dishes are all delicious. I adore ginger – especially at Christmas time. I must try this cake!

  • Anonymous

    2009/12/21 at 4:20 pm Reply

    Thanks for the cake recipe. I substituted sugar and molasses with agave nectar and oil with apple sauce and the cake was very tasty!!!
    -Bharathi

  • Lorraine @NotQuiteNigella

    2009/12/26 at 8:42 am Reply

    Wow what an endorsement for a cake! I feel like I should make this straight away and hubby would be ever so grateful so I should just thank you now in advance hehe.

Thank you so much for stopping by. I'd love to hear from you.

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