David Lebowitz’s Fresh Ginger Cake in a Thermal Cooker

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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

1. Preheat oven to 175C.
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).
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3. Add hot water to the jug. Cook on Sp2, ST temp for 3 min. Add bicarbonate soda and mix on Sp3 for 10 sec. Add treacle, sugar and vegetable oil. Mix on Sp2 for 20 sec.
4. Sift flour, cinnamon, cloves and black pepper into the jug. Add eggs. Mix on Sp3 for 30 sec.
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5. Pour the batter into a cake pan (original recipe suggested a round pan, but I prefer a loaf or lamington tin) and bake for about 1 hour, until a skewer inserted in the middle of the cake comes out clean. If the cake is browning too quickly (check at 30 min) then place a piece of foil over the top for the remainder of the cooking time.
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.
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3 comments

  1. Pingback: Blog Love | my sensible friend
    • Rosie

      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.

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