David Lebowitz’s Fresh Ginger Cake in a Thermal Cooker
I discovered David Lebovitz’s writing and recipes last year whilst on an ice cream making binge. He is a pastry chef who lived and worked in the US for most of his life, before living the dream of every middle aged foodie and moving to Paris. His blog is both funny and droolworthy, with recipes ranging from chicken liver pate to Hooters-style onion rings.
This recipe was ripe for a conversion to thermal cookers, as it involves fine chopping and heating part of the batter as well as stirring all the ingredients together. And it makes you feel smugly self satisfied to do all this in one jug and make a mental count of the utensils that you don’t have to wash at the end of your cooking session. The instructions are written for the Bellini Intelli Kitchen Master but shouldn’t need alteration for other thermal cookers like the ThermoBlend, Maxi SuperChef or ThermoChef. ThermoMix owners may need to adjust the chopping time for the ginger but temperatures should remain the same. Original recipe here at Epicurious.
Fresh ginger cake
- 100g fresh ginger
- 250g hot water
- 330g treacle
- 210g sugar
- 200g peanut oil
- 375g plain flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 2 teaspoons baking soda
- 2 eggs
Blade/s: Chopping
2. Peel and chop the ginger and put it in the jug. Chop on Sp5 in 10 second bursts. Scrape down jug between each chop (it took me about 4 x 10 sec to get the ginger fine enough).
6. Leave the cake to cool in the tin for at least 30 min. Serve with whipped cream, or ice with a simple lemon, icing sugar and water icing.
I know what I will be making my MIL for a Mothers Day treat this year! Is it plain flour you are using?
It is plain flour Christielou, thanks for picking that up (I’ve edited the recipe accordingly). Hope your MIL enjoys it. It keeps well too because it’s so moist, so you can make it a few days ahead if you need to.