This is a humble, grouchy sort of cake.
It’s not very pretty and kind of slouches when it bakes. To be honest, when I pulled it out of the oven yesterday morning, I let out a short sigh. I like to bake and take photographs of pretty things, after all….not grumpy ginger cakes.
Feeling discouraged, I set the cake on the stove to cool and made some lunch (a turkey, apple and brie sandwich, if you must know) because it was 10:55 and all. I busied myself in sandwich making, dishwashing and email writing. Before I knew it, an hour had passed and I had all but forgotten about my little lonely ginger cake.
Well, I thought, I should at least taste it. I dug a fork into the edge and lifted a small sliver to my mouth.
And, guess what? It wasn’t anything like I expected.
The cake was dense and rich, with flecks of fresh ginger and lemon zest. It had a soft texture like gingerbread but had almost a toasty taste to it. I didn’t bother with icing, frosting or a typical lemon sauce. Instead, I just enjoyed it cold and plain.
It’s the kind of cake you reach for mid-afternoon with a small shot of espresso, and the kind of cake you wake up craving early in the morning. In my opinion, it’s best enjoyed while standing in front of an open fridge in sweatpants or pajamas, breaking off one cold forkful after another and chasing it all down with an icy glass of Perrier.
Grumpy Ginger Cake
adapted from Orangette
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp fresh ginger, minced
1 tsp lemon zest
1/4 cup molasses
1/4 cup packed brown sugar
1/4 cup plain greek yogurt (2% or full fat)
1 tsp vanilla extract
4 tablespoons melted butter
Preheat the oven to 350. Butter and flour a nine inch baking pan and set aside.
Whisk together the melted butter, vanilla, egg, yogurt, brown sugar, molasses, lemon zest and ginger. Whisk hard until smooth and creamy.
In a separate bowl, stir together the flour, salt and baking soda. Add the wet ingredients to the dry and stir until just combined (mixture will be pretty thick).
Press into the prepared pan and bake for fifteen minutes, or until a toothpick stuck in the center comes out clean.