Sometimes baked goods in the spiced genre can taste a bit like a candle shop, or a stale corner of the pantry. No wonder they’re less popular than chocolate and fruit and custard desserts: They feel less alive. All spice cake needs is new blood: A big dose of fresh ginger will give you infinitely more brightness and fire than a dormant jar of the ground kind.
Cookbook author Sylvia Thompson’s is the simplest and best of the fresh ginger cakes I’ve tried. She calls for fresh ginger the size of an egg, grated medium fine. There’s no need to even peel it. Most of ginger’s unsavory fibrous bits, inside and out, break down under the grater and fade into the cake. She also kindly gives guidelines for baking in virtually any cake pan you want, and for serving warm or cool.
Reprinted with permission from Genius Recipes by Kristen Miglore, copyright © 2015. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2015 by James Ransom.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 208 | ||
Calories from Fat: 208 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 163.6mg | 6 % | |
Potassium 10.3mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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