Ginger Cake with Caramel Sauce & Pumpkin Ice Cream Recipe
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Served at Chow's in San Francisco |
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Ingredients: |
Ingredients: CAKE
Butter and flour to prepare pan
2 ounces ginger, peeled and finely grated on a microplane (about 3 TBS)
1 cup sugar
3/4 cup rice bran oil or other neutral flavored oil
3/4 cup dark molasses (see Note)
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
1/2 teaspoon ground ginger
1 TBS baking soda
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Directions: |
Directions:Preheat oven to 350°. Lightly butter a 9 x 9-inch cake pan & dust very lightly with flour or line with parchment paper (see Note).
Combine ginger with 1/2 TBS water in a mixing bowl; add sugar, oil and molasses. Mix on low speed. Add eggs; continue mixing at low speed until fully incorporated.
Combine flour, cinnamon, cloves, white pepper, ground ginger and baking soda in another mixing bowl. Add dry ingredients slowly to the egg mixture, continuing to beat slowly, scraping mixing bowl occasionally. Increase speed to medium for 2 minutes. Scrape; decrease speed to low and slowly add 3/4 cup hot tap water. Mix until just combined, occasionally scraping. (The batter will be slightly thin.) Pour into prepared cake pan and bake until a toothpick comes out clean, about 40-45 minutes.
Note: If you plan to turn the cake out of the pan before cutting use the parchment paper, which helps the cake release more easily. Dark molasses (also labeled "full") is more intensely flavored and less sweet than light or mild molasses. Avoid using blackstrap, which is less sweet and has a stronger flavor than dark molasses.
Per serving: 359 cal, 4 g protein, 43 g carb, 20 g fat (8 g saturated), 84 mg cholesterol, 285 mg sodium, 1 g fiber
To finish: (At Chow, the cake is cut into 2-inch squares and reheated 2 1/2 minutes in a 350° oven.) Place the cake square in a shallow bowl, top with caramel sauce, a scoop of pumpkin ice cream, and a dollop of whipped cream. |
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CARAMEL SAUCE |
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Ingredients: |
Ingredients: 1/2 cup sugar
1 1/2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1 cup heavy whipping cream at room temperature
1/4 teaspoon kosher salt
1/4 cup unsalted butter (1 stick), cut into pieces
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Directions:In a medium-size stainless steel pot, combine sugar and 1 3/4 cups hot water, stirring until sugar dissolves. Add corn syrup and cream of tartar; mix. Wipe down the inside of the pot with a wet towel to remove any sugar crystals. If needed, also brush inside of pot just once with a wet pastry brush. Bring to a boil over high heat without stirring, until mixture becomes a deep caramel color or a candy thermometer reaches 335°.
Remove pot from heat and immediately add cream in a slow stream while stirring (be careful - it will pop and sputter). Whisk in salt and the butter, a little at a time.
The caramel sauce can be made ahead and refrigerated. Carefully reheat in a water bath or in a microwave before using. Makes approximately 2 cups. |
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Pumpkin Ice Cream |
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Ingredients: 1 1/2 cups (375ml) whole milk
1 cup (250ml) heavy cream
1/3 cup plus 2 tablespoons (95g) granulated sugar
big pinch of salt
5 large egg yolks
3/4 cup (180g) fresh or canned 100% pure pumpkin puree (see directions in post to make your own)
1/4 cup packed (60g) dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground dried ginger
a few turns of ground black pepper (opt)
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Directions: |
Directions:1. Make an ice bath by putting some ice and a little water in a large bowl and nest a medium-sized metal bowl (one that will hold at least 2 quarts, 2l) inside it. Set a mesh strainer over the top. Pour the cream into the smaller bowl.
2. In a medium saucepan, warm the milk, granulated sugar, and salt. Whisk together the egg yolks in a separate bowl.
3. Whisk about half of the warm milk into the yolks, stirring constantly.
5. Scrape the warmed yolks back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant-read thermometer, it should read between 160º-170ºF (71º-76ºC).
6. Immediately pour the mixture through the strainer into the heavy cream, in the bowl nested in the ice bath. Stir for a few minutes until it’s cool, then puree the custard in a blender with the pumpkin puree, brown sugar, vanilla, cinnamon, ginger, pepper, and whiskey or brandy, if using. (Wipe the bottom of the bowl dry before pouring as you don’t want to get any water into the custard mixture.) Chill thoroughly in the refrigerator, preferably overnight.
7. Freeze in your ice cream maker according to the manufacturer’s instructions.
Variations: Stir in 1 to 1 1/2 cups (250 – 320 g) white or milk chocolate chips, crushed caramel, chopped up Skor or Daim (toffee) bars, or chopped toasted pecans or walnuts. A bit of chopped candied ginger would be nice, too. Leftover bits of crumbled gingersnaps or gingerbread, or even toasted bits of brown bread or gingerbread could also be folded in, or crumbled on top for serving.
https://www.davidlebovitz.com/pumpkin-ice-cream-recipe/ |
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Whipped Cream |
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Ingredients: |
Ingredients: 1 cup very cold heavy whipping cream
1/4 teaspoon Tahitian vanilla extract
1 tablespoon powdered sugar, + more to garnish
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Directions:Vigorously whisk cream, vanilla extract and powdered sugar in a cold bowl until the cream reaches soft peaks. You want the cream to be relatively soft so it can slowly run over the sides of the cake. Makes about 2 cups; refrigerate leftovers to use another time. |
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Number Of
Servings: |
Number Of
Servings:16 |
Personal
Notes: |
Personal
Notes: The secrets
Two kinds of ginger: Loads of fresh ginger, backed by the powdered product, gives the cake a fresh spike of flavor.
Dark molasses: This adds a rich, earthy element to the blend.
Warming before serving: The cake is good cold but tastes even better gently reheated in the oven.
Caramel sauce: The caramel adds a pleasant dose of sweetness and sets this cake apart.
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