My mom used to make this for dessert on Sunday nights. Her recipe produced a dark, lightly sweet, intensely ginger cake. Being a sweet-toothed kid, I wasn't a big fan of this spicy cake, but as an adult I'm much more appreciative. This is my version that I have kept spicy and lightly sweet.
Gingerbread
- 2 cups organic all purpose flour (from our bulk bins)
- 1 and 1/2 tsp baking soda
- 1/3 cup organic raw sugar (from our bulk bins)
- 2 tsp Root Alive Organic Ginger
- 2 tsp Cha's Organics Real Ceylon Cinnamon
- 1 tsp Cha's Organics Turmeric Latte Powder
- 1/2 cup softened butter
- 1/4 cup your favourite liquid sweetener: molasses, dark agave nectar, dark maple syrup or dark honey
- 1 egg
- 1 cup boiling water
- 2 tbsp chopped candied ginger
Preheat oven to 350 F. Grease well an 8" x 8" square pan or small loaf pan with coconut oil.
Place the dry ingredients in a large bowl and stir until completely mixed. Add the butter, liquid sweetener, and egg and beat with an electric mixer for a couple minutes. Batter will be thick. Stop the beater and carefully add the boiling water and candied ginger. Beat slowly to incorporate the hot water, than beat for another two minutes. Pour batter into the prepared pan and bake for 50 minutes or until the cake springs backs in the centre when lightly touched.
Apple Snow
- 2/3 cup Simply Egg Whites (pasteurized, so they're fine to eat raw)
- 2 large apples (I used Macs)
- 1/4 cup organic raw sugar (from our bulk bins)
- 1 tsp Cha's Organics Real Ceylon Cinnamon
- 3 tbsp water
Wash and cut apples into quarters, removing core. Don't bother peeling them unless you really prefer the apples peeled. Shred apples through a medium shredder directly into your fry pan. Add water, sugar and cinnamon, and mix and cook over medium-low heat. Apples will foam up and smell wonderful. Cook for about 15 minutes, stirring often, until liquid has pretty much evaporated. Allow the apple mixture to cool completely. Beat egg whites until stiff peaks form. Fold apple mixture gently into egg whites until totally incorporated. Serve the warm gingerbread and apple snow immediately for best flavour. Refrigerate any leftover apple snow.