Today is an especially spectacular day on Tomales Bay: My birthday! This morning, my son asked me if I was going to work today and I said, “Absolutely!” I drove here this morning with the windows down and the crisp sea air whipping around my car and I thought, “How lucky am I to work in such a beautiful location?” And, I get to work with a group of really talented people! Life is good…
Those who know me know that I am very picky about my desserts. When dining out, I really only like to select items that have either ginger or lemon as ingredients. Or, hand me a piece of homemade coconut cream pie and I’m in heaven!
Well, lucky for me our Pastry Chef, Gillian Helquist, makes one of my most favorite things … Fresh Ginger Cake. Made with delicious fresh ginger, this cake is best when warm! I hope you all have a fabulous Fall day as I will be enjoying some yummy Fresh Ginger Cake with a candle thrown on top for good measure! Cheers everyone!
Fresh Ginger Cake (makes one nine-inch cake)
4 oz. fresh ginger peeled and grated finely
1 cup mild molasses
1 cup sugar
1 cup grape seed oil
2 ½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp black pepper
½ tsp salt
1 cup boiling water
2 tsp baking soda
2 large eggs (room temperature)
In a Small bowl combined the flour, spices and salt. Set aside. In a larger bowl combined ginger, sugar, molasses and oil. Pour baking soda into boiling water the pour it into the molasses mixture whisk to combine then beat in the eggs and finely whisk in the flour. Give the batter a few good beats with the whisk. Pour into a 9 inch cake pan that has been greased and floured. Bake 350* for 1 hour until the cake springs back.
Let cool ten minutes then release from the cake pan. This cake is moist and wonderful it keeps at room temp for 3 -4 days.
Serve with lightly sweetened whipped Crème Fraiche and Santa Rosa plums.
Plum Caramel Sauces
½ cup sugar
¼ cup water
½ cup plum puree
¼ t salt
Start by cutting up 4-5 soft plums. Place then in the blender for 1 min to make the plum puree. Set aside
Place sugar and water in a small heavy bottomed pan and bring to a simmer. Cook until the caramel is dark amber and almost smoking. Carefully pour in the plum puree and cook over medium heat for 2 min. remove from heat and strain. Season with salt. The caramel sauce will keep in the fridge for 1 week. Bring to room temperature before using.
Slice 4-5 firm plums and toss them in the caramel the serve alongside the ginger cake with lightly sweetened crème fraiche