Cynar and Fresh Ginger Cake
Adapted from David Leibovitz’s masterful recipe. One of my absolute faves.
Ingredients
280 grams Molasses
200 grams Sugar
237 grams Neutral Oil (I used coconut)
313 grams AP Flour
1 tsps Cinnamon, Ground
1/2 tsps Clove, Ground
1/2 tsps Cardamom, Ground
1/2 tsps Black Pepper, Ground
137 grams Water
100 grams Cynar
2 tsps Baking Soda
2 large Eggs
4 ounce Ginger, Grated
Preparation
Preheat your oven to 350.
Combine your sugar, molasses and oil in a large bowl and whisk well to combine.
Sift or whisk together your flour, spices and a pinch of salt.
In a medium saucepan bring your water and Cynar up to a boil. Add your baking soda and whisk well to combine. Be careful! It will foam!
Add your baking soda mixture to your sugar/molasses mix and stir until completely combined.
Whisk in your eggs.
Add your flour and mix until combined.
Pour batter into a prepared cake tin and bake for 40 minutes to an hour. Or until a toothpick comes out clean.
Eat with whipped cream, powdered sugar or just straight up.
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