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Moist and Spicy Gingerbread Cake
Ingredients
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Ginger Syrup:
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1/4 cup sugar
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1/4 cup + 2 tablespoons water
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1/4 cup ginger root, peeled and minced
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Cake Batter:
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3/4 cup all-purpose flour
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1/2 cup oat flour
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1/4 cup sugar
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1/4 cup dark brown sugar
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1/4 teaspoon allspice
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon freshly ground nutmeg
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1/4 teaspoon sea salt
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1 egg
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1/4 cup walnut oil
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1/4 cup Greek lowfat plain yogurt
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2 tablespoons molasses
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2 teaspoons vanilla extract
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1 teaspoon baking soda
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1/2 cup boiling water
Preparation
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Preheat oven to 325 F. Coat loaf pan with butter and sugar.
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In a small nonreactive saucepan, combine the syrup ingredients and bring to a boil. Lower heat to simmer and cook 10 minutes. Strain syrup, reserving the ginger for the cake batter and set aside.
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In a large bowl measure the flours, sugar, spices, and salt. Whisk to combine.
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In a separate bowl, whisk together the reserved ginger, egg, oil, yogurt, molasses, vanilla, baking soda, and boiling water.
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Fold wet ingredients into dry until just combined.
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Bake in preheated oven for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool on a rack, then turn out onto a serving platter.
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This recipe does not meet the MHealthy Nutrition Guidelines.
1/2018
