A Perfect Ginger Cake
Orange Meets Honey Meets Ginger
“The Japanese are experts with ginger.” — Rose Carrarini
This is a perfect cake for someone who really likes Ginger. There is a Japanese influence in the French original, with the recipe adapted from Rose Carrarini, Rose Bakery, Paris.
Carrarini’s Japanese assistant Tomoko helped perfect the cake formula during the opening of a new Rose Bakery branch in Japan.
The use of Ginger in both its fresh and dried forms makes this a Double Ginger recipe.
7 ounces Honey
¾ cup dark Brown Sugar
2 tablespoons Orange Marmalade
1 cup Canola Oil
1 cup boiling Water
½ teaspoon Baking Powder
1 teaspoon ground Cinnamon
1 teaspoon Allspice
1 tablespoon ground Ginger
½ teaspoon Salt
2 medium Eggs, beaten
For the Icing:
1 cup Confectionery’s Sugar
2 – 3 tablespoons Lemon Juice
1 tablespoon Ground Ginger
First, mix together the Honey, Brown Sugar, Marmalade and Canola Oil in a saucepan. Add the grated fresh Ginger, then the boiling Water with the Baking Soda. Mix together well,then pour this mixture into a large bowl.
Prepare a 9-inch cake pan, butter it and line with parchment paper.
Fold in the Whole Wheat and All-Purpose Flour, together with the spices and combine these dry ingredients with the moist and liquid ones by folding with a a spatula.
Finally add the beaten Eggs and fold lightly.
Pour this mixture into the prepared 9-inch cake pan,. then bake the cake for about 45 – 50 minutes at 350 degrees Fahrenheit or until a knife comes out clean. Set the baked cake to cool on a rack; when cool, take it out of the tin.
For the icing, beat together the Confectioner’s Sugar, Lemon Juice and Ground Ginger until you have a thin glaze. Use this to ice the cake. If it is well wrapped, it will improve with time and is best a few days after baking. It is also great toasted with a little Butter.