True Canadian Spice Cake: Beer, Molasses and Ginger
Ginger Stout Cake recipe from Canadian Chef Lora Kirk via the new cookbook "Goodness: Recipes & Stories"
Thirty-seven Canadian chefs, entrepreneurs, growers and food activists contributed recipes and stories to the new cookbook Goodness put together by Toronto foodies Peter and Chris Neal of Neal Brothers Foods Inc.
Ginger Stout Cake
- Preheat oven to 350 F. Grease a 9-by-11-inch cake pan.
- In a large saucepan, combine stout, molasses and fresh ginger and bring to a boil. Remove from heat, then stir in baking soda. Let sit until foam dissipates.
- In a stand mixer fitted with the paddle attachment, or in a bowl using a wooden spoon, cream together eggs and sugars. Add oil and mix to combine.
- In a bowl, sift together flour, baking powder, ground ginger, cinnamon, cloves and nutmeg.
- Add stout mixture to sugar mixture and mix until incorporated. Add flour mixture in two batches, mixing each batch until well incorporated. Pour batter into the prepared cake pan.
- Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and let cool completely in the pan set on a wire rack.
- Once cake is cool, turn into a serving plate. Decorate top of cake with orange meringue. Using a brule torch, caramelize meringue. Cut into portions and serve drizzled with coffee caramel.
4 large egg whites
1 cup granulated sugar
1 tsp grated orange zest
- Using an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until they hold soft peaks.
- Increase speed to high. Add sugar, 1 tbsp at a time, continuing to beat until very stiff and shiny peaks form. Add orange zest and mix to combine.
4 tsp instant coffee powder
8 tbsp water, divided
1-1/3 cups granulated sugar
2/3 cup whipping cream
5 tbsp unsalted butter, diced
1 pinch sea salt
- In a small bowl, stir coffee powder with 2 tbsp water until dissolved.
- In a heavy saucepan over low heat, combine remaining 6 tbsp water and sugar and heat, stirring until sugar dissolves. Increase heat and boil mixture, without stirring but occasionally brushing down the sides of the pan with a pastry brush dipped into water and swirling the pan to prevent crystals from forming, until syrup turns deep amber, about 8 minutes.
- Remove the pan from heat. Add cream, butter, and coffee (mixture will bubble vigorously). Return to heat and bring to a boil, whisking constantly until smooth.
- Whisk in salt. Set aside until ready to use.
Excerpted from Peter & Chris Neal’s Goodness: Recipes & Stories (Blakeman Books). Available on Amazon.ca.