COOK

True Canadian Spice Cake: Beer, Molasses and Ginger

December 23, 2015

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.
 
The book's message is that food has the power to enrich lives and build strong communities. From supporting sustainability to championing access, outreach, and education, these individuals serve up tablefuls of goodness every day—and in this cookbook they serve up some of their favourite recipes, too. 
 
Here is a sample of the fragrant baking of Chef Lora Kirk of Ruby Watchco in Toronto.

Ginger Stout Cake

 
Yield: 9x11-inch cake

 

Ingredients

2 cups stout beer
2 cups molasses
4 tbsp grated fresh gingerroot
1 tbsp baking soda
6 eggs
1 cup packed brown sugar
1 cup granulated sugar
1-½ cups vegetable oil
4 cups all-purpose flour
1 tbsp baking powder
4 tbsp ground ginger
½ tbsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
Orange Meringue (recipe follows)
Coffee Caramel (recipe follows)

 

Directions

  • 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.

Orange Meringue

 

Ingredients

4 large egg whites
1 cup granulated sugar
1 tsp grated orange zest

Directions

  • 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.

Coffee Caramel

 

Ingredients

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

Directions

  • 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.

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