When it comes to baking cakes, I am usually very lazy and I take the easy way out. A spatula is put into service and this single instrument helps create the batter out of the various ingredients. But there are certain cakes that one cannot take such liberties with, one of them being the ginger molasses cake that needs some extra help to deal with the thick, clingy molasses. The KitchenAid Bowl Lift Stand Mixer from KitchenAid India makes it really easy to deal with such viscous material and one can avoid the usual mess while mixing the ingredients into a batter of perfect consistency.
This is a recipe that I have adapted from Chef John’s ginger cake. So enjoy the goodness of this cake with healthier ingredients and enhanced flavors and you can bake your cake and eat it too !!!
As mentioned in the previous KitchenAid recipe, I continue to be enamored by the KitchenAid Professional grade Aluminized Steel loaf pan. It requires the lightest of greasing and inverting the cake is a real cinch.
Time – 1 hr from start to finish
Serves – 8
– INGREDIENTS: For the cake
1 – Whole Wheat flour (any brand atta) – 190 gm
2 – Dry ginger powder – 2.5 teaspoon
3 – Baking soda – 1 ¼ teaspoon
4 – Salt: 1/2 teaspoon
5 – Mixed spice powder (cinnamon+nutmeg) – 1 tsp
6 – Candied ginger or ginger preserve chopped into small bits – ½ cup
7- Orange zest – 2 teaspoon
8 – Any neutral oil (I used sunflower) – 100 gm
9 – Egg – 1
10 – Coconut sugar (or any sugar) – ½ cup
11- Molasses (treacle) – 120gm (or ½ cup)
12 – Orange juice (heated) – ½ cup
For the topping –
Flax seeds (lightly crushed) – 2 teaspoon
Thin rounds of Valencia (or any firm variety) Orange – 3-4 slices
For coating the pan –
Oil – I teaspoon
-Prepare the loaf pan by coating the sides with 1 tsp oil. Line the base of the pan with parchment paper.
-Preheat the oven to 180 deg c.
-Sift the dry ingredients 1-5 thrice and set aside. Toss 6 and 7 into the flour mix so that they are coated with flour. Set the flour mix aside. This is to prevent them from sinking to the bottom of the cake while baking.
– Heat the molasses for 30 seconds in the microwave to make it easier to handle. In the bowl of the KitchenAid Bowl Lift Stand Mixer, add the ingredients 8-11. Using the flat beater (paddle), mix together the ingredients at speed 1 for 20 seconds and then speed 2 for around 2 minutes.
– Add the dry flour mix in a total of 3 batches, feeding it through the KitchenAid splash guard to prevent the flour from flying all over.
– Run the mixer for around 2 more minutes starting from speed 1 for a minute and ending with speed 2 till the wet and dry ingredients come together, stopping the mixer and scraping down the sides intermittently whenever required.
– Add the hot orange juice and run it at speed 2 till the batter is homogenous and shiny (approx. 1 minute)
– Pour the batter into the prepared pan.
– Arrange the orange slices on the top and sprinkle the flax along the sides of the slices.
– Place the loaf pan in the pre heated oven.
– Bake at 180 degrees C for 40 – 50 minutes. Check for doneness after 40 minutes by inserting a clean knife into the cake. If it does not come out clean, continue baking for another 10 minutes or so or till the cake is done. Cakes in a deep loaf pan take longer to bake than cakes in a flatter pan.
– Remove and let it rest for 5 minutes. Invert onto a wire rack to cool.
– Slice only after it cools completely to room temperature.
Recipe by: Caroline Radhakrishnan, Blog Name: Currylines