To stay in tune very british of the week,
and because I am a true addict to
ginger in all its forms, fresh, juiced, dried or candied.
But also because I think it's a root formidable
welcoming for both salty and sweet, giving pep
revenue and a feeling of energy from the first bite.
I suggest to my taste 's Ginger Cake , ginger
well balanced, slightly spicy
not too sweet nor too fat, thin in the mouth and a little crumbly.
for a cake
70 g fresh ginger, peeled
125ml maple syrup medium
muscovado sugar 60 g or 40 g rapadura
agave syrup
220 g white flour or Spelt
3 / 4 tablespoons baking soda
55 g rapeseed oil
55 g unsalted butter
110 ml water 1 egg
spices: cinnamon, nutmeg, cardamom
Finely chop ginger in a bowl
mix, syrup, sugar, egg
Add oil and butter
Heat water in a saucepan to a boil then
pay off the heat baking.
Pour water over the mixture and mix ingredients well.
Add the chopped ginger and spices
then sifted flour gradually.
Pour into a cake mold silicone
Bake at 180 degrees for 40-45 minutes.
Inspiration: David Lebowitz
