Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, December 6, 2006

Gingerbread Cake

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. Its 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

Difficulty: medium


2 cups organic whole-wheat pastry flour
1 cup organic Sucanat (unprocessed brown sugar)
1 teaspoon baking soda
1 teaspoon cinnamon powder
teaspoon clove powder
1 teaspoon sea salt
cup pecans, toasted and coarsely chopped
3 tablespoons crystallized ginger, chopped
cup organic unsulphured molasses
1 cup filtered water
1 tablespoons apple cider vinegar
Organic confectionary sugar
Spectrum Canola Oil Spray


  1. 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 aside.

  2. In a large bowl combine the flour, sugar, baking soda, spices, sea salt, and pecans.

  3. In another bowl, whisk molasses, water, crystallized ginger, and cider vinegar. Then mix this with the flour mixture gently (you will see some foam).

  4. Transfer the batter into the prepared pan. Bake the cake until a toothpick inserted into the center comes out clean, about 50 minutes.

  5. Cool the cake and invert onto a round platter. Using a sieve, dust with confectionary sugar.

  6. Best served while its still warm with tea.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery