Do you ever look at a recipe and think "No way. That can't be right." I found this recipe in Joy of Cooking for a ginger cake that calls for 1/2 cup of grated fresh ginger. That's right. One half cup. That seems like a lot of ginger. Even for a ginger freak.
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1/4 cup honey
- 1 large egg
- 1/2 cup finely grated ginger
- 1/2 cup (one stick) Earth Balance Vegan Buttery Stick
- 1/2 cup water
Preheat oven to 350º. Grease and flour (gluten-free) a 9" pie pan.
- Whisk together thoroughly the flours, starch, baking soda, xanthan gum, salt.
- In another large bowl whisk together brown sugar, molasses, honey, and egg. Whisk in grated ginger.
- Combine butter and water in a small saucepan, heat until butter melts.
- Whisk butter mixture into molasses mixture. Stir in the flour mixture until smooth. Scrape batter into prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool on a rack for 10 minutes. Slide a knife around the cake to detach it from the pan. Sprinkle top with powdered sugar, cut in wedges, serve.