with Chef Jyoti Friedland
Recipe from The Talleygram, December
Jyoti's Tasty Tip:
Do you want to envelope your kitchen or your whole house with nice
smelling “ cinnnamony-molassasy “ fragrance from baking this fabulous
cake. It’s a great way to uplift your mood for the coming holiday. This is
the best time to bake gingerbread cake and freeze them while you have some
time. The batter can also be made into muffins.
Remember, it's all about the taste! Chef Jyoti
Yield: 8 servings
2 cups organic whole-wheat pastry flour
1 cup organic Sucanat (unprocessed brown sugar)
1 teaspoon baking soda
1 teaspoon cinnamon powder
¼ teaspoon clove powder
1 teaspoon sea salt
½ cup pecans, toasted and coarsely chopped
3 tablespoons crystallized ginger, chopped
½ cup organic unsulphured molasses
1 cup filtered water
1 ½ tablespoons apple cider vinegar
Organic confectionary sugar
Spectrum Canola Oil Spray
Preheat oven to 350 degrees.
Lightly spray 8x3 inch cake pan with Spectrum canola oil and line the
bottom with parchment or wax paper; then spray lightly again with oil. Set
In a large bowl combine the
flour, sugar, baking soda, spices, sea salt, and pecans.
In another bowl, whisk
molasses, water, crystallized ginger, and cider vinegar. Then mix this
with the flour mixture gently (you will see some foam).
Transfer the batter into the
prepared pan. Bake the cake until a toothpick inserted into the center
comes out clean, about 50 minutes.
Cool the cake and invert onto
a round platter. Using a sieve, dust with confectionary sugar.
Best served while it’s still
warm with tea.
Talley's recipe by Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery