Last week I made an amazing Classic Green Mint Chutney from Spices & Seasons, and this week I wanted to try something sweet from the book. A couple of recipes caught my eye, but there was one I just could not resist - a Fresh Ginger Apple Chai Cake.
The inspiration for this recipe was a cake from David Lebovitz, which the author adapted by adding Indian tea spices and apple. I tend to stay away from recipes that use a large amount of molasses, but I was intrigued by the idea of marrying a traditional American cake with spices from India. As it turns out I did not have as much molasses in the bottle as I thought I did, so I ended up using ½ cup of molasses and ½ cup of Golden Syrup. A quick tip for getting sticky things out of measuring cups - measure the oil first, then the molasses and the molasses will slide right out of the measuring cup.
After getting everything measured, and chopping the apples this cake is a breeze to put together. I ended up making it in my KitchenAid just because the clean up is a little easier than my food processor, and seriously I think my food processor qualifies as weight lifting.
I know this really isn't a very "summer-ish" dessert, but who says that spice cakes can only be eaten in winter? I am planning on making this again soon, and serving it with a ginger-flavored cream. Warm from the oven it was so good, and the apples did not get completely soft so there was a great texture to the cake.
There are so many recipes that I want to try from this book including Slow-cooked Chickpeas with Tomatoes and Ginger, Tandoori Spice Roasted Potatoes, and Red Chili, Garlic, and Cardamom Lamb - and that is only the beginning.
Next week I am going to do a review of the book and one lucky person will win a copy of this book, so make sure you check back and enter to win.
Fresh Ginger Apple Chai Cake
(Printer Friendly Recipe)
- 1 cup regular strength molasses
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup of water
- 2 teaspoons baking soda
- 2 tablespoons freshly grated ginger
- 2½ cups whole wheat pastry flour
- 1 (1-inch) cinnamon stick
- 6 to 8 cloves
- ½ teaspoon cardamom seeds
- ¼ teaspoon black peppercorns
- 2 apples (preferably Granny Smith), peeled, cored, and chopped
- 2 large eggs
- Grease and flour a round 10 inch springform or bundt cake pan (I sprayed with Baker's Secret).
- Pre-heat the oven to 350℉.
- In a mixing bowl, mix together the molasses, sugar, and oil.
- Place 1 cup of water in a small saucepan and bring to a boil. When it has just started boiling, stir in the baking soda and remove form heat. Mix the hot water into the molasses mixture. Stir in the ginger.
- Sift the flour into the bowl of a food processor or mixing bowl. Place the cinnamon stick, cloves, cardamom seeds, and black peppercorns in a spice or coffee grinder and grind until smooth. Stir into the flour.
- Add the apples to the flour and pulse a few times, until well mixed.
- Gradually add the molasses mixture and pulse until well mixed (if using a regular mixing bowl, you can use an electric mixer for this purpose).
- Beat the eggs and add to the batter and mix until thoroughly combined.
- Pour batter into the prepared pan and bake for about 1 hour, or until a skewer comes out clean.
- Cool the cake for at least 30 minutes then turn out onto a cooling rack.
Recipe from Spices & Seasons by Rinku Bhattacharya