Steamed gingerbread pudding √
Makes 2 (8-inch) cakes.
Note: For an even spicier cake, increase the amount of fresh ginger to 2/3 cup. Adapted from “Tartine,” by Elizabeth Prueitt and Chad Robertson. “If you let the cake sit for a day, the ginger and other spices become even more pronounced,” write the authors. When covered in plastic wrap, cakes will keep, refrigerated, for up to 1 week. They can be reheated — 10 minutes at 350 degrees — if they become too dense.
• 1 tbsp. unsalted butter, melted
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. kosher salt
• 1/2 c. fresh ginger, peeled and chopped into small pieces
• 3/4 c. plus 2 tbsp. hot water
• 3/4 c. sugar
• 2/3 c. vegetable oil, such as safflower or sunflower
• 3/4 c. blackstrap molasses
• 2 eggs
• Pomegranate seeds and freshly whipped cream, optional
• Crème anglaise and bourbon-braised apples for garnish (see recipes at Startribune.com/taste), optional
• Bourbon Hard Sauce and Pistachio Dust (recipes follow), optional
Preheat oven to 325 degrees. Brush bottoms and sides of 2 (8-inch) springform pans or 2 (5- by 9-inch) loaf pans with melted butter. Refrigerate pans.
In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, black pepper and salt, and reserve.
Place ginger in a blender and cover with just enough hot water to process. Purée until smooth. Pour puréed ginger into a bowl of a standing mixer fitted with a whisk attachment. Pour remaining hot water into blender to dislodge any remaining ginger, then pour water-ginger mixture into bowl.
Add sugar, vegetable oil and molasses to ginger mixture and whisk at medium speed until thoroughly combined. Turn off mixer, add flour mixture and whisk on low speed until all ingredients are moistened. Increase speed to high and beat until batter is smooth, about 1 minute. Reduce speed to medium and add eggs, 1 at a time, beating well after each addition.
Place prepared pans on a rimmed baking sheet. Pour batter into pans (batter will be very thin), dividing batter evenly between pans. Bake until a cake tester inserted into center of cake comes out clean (or cakes spring back at the center when lightly touched), about 45 to 60 minutes. Remove from oven and cool pans on a wire rack (or, if using loaf pans, cool pans on wire racks for 20 minutes, then invert cakes onto racks, turn right-side up, and let cool).
Serve warm or at room temperature. When ready to serve, use a large spoon to scoop cake onto serving plates (or, if using loaf versions, cut into slices). Garnish with one of options (see story) and serve.
Nutrition information per 1/16 of serving:
Calories 230 Fat 11 g Sodium 195 mg
Carbohydrates 30 g Saturated fat 2 g Calcium 24 mg
Protein 2 g Cholesterol 25 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 fat.
Bourbon Hard Sauce √
Makes about 3/4 cup.
Note: This is so easy to make — and so good. From “Tartine” by Elizabeth Prueitt and Chad Robertson.
• 1/2 c. (1 stick) unsalted butter, room temperature
• 1 c. powdered sugar
• 1/2 c. plus 1 tbsp. bourbon (or Cognac or Armagnac)
• Pinch of salt
Combine ingredients in a medium bowl and stir with a whisk until smooth; serve at room temperature. (Refrigerated, in a tightly sealed container, the sauce will keep for up to 1 week.)
Nutrition information per 1-tablespoon serving:
Calories 130 Fat 8 g Sodium 13 mg Saturated fat 5 g
Carbohydrates 10 g Calcium 2 mg
Protein 0 g Cholesterol 20 mg Dietary fiber 0 g Alcohol 3 g
Diabetic exchanges per serving: 1 other carb, 1½ fat.
Pistachio Dust √
Makes about 1/2 cup.
Note: If using unroasted pistachios, spread them on a baking sheet and roast them for 4 to 5 minutes at 350 degrees; remove from oven and cool nuts to room temperature. From D.J. Olsen.
• 1/2 c. shelled, roasted, unsalted whole pistachios (see Note)
• 2 tbsp. sugar
In the bowl of a food processor fitted with a metal blade, combine pistachios and sugar, and pulse until pistachios form a powder. Use as a garnish.