Ginger Cake with Roasted Plum Sorbet and Sesame Tuile Cookie
Serves 12-16
1 cup sugar
4 ounces fresh ginger, peeled and coarsely chopped
½ cup honey
½ cup light corn syrup
1 cup canola oil
2-½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon cloves
½ teaspoon white pepper2 teaspoons baking powder
1 cup boiling water
2 eggs
½ cup finely chopped crystallized ginger
Preheat oven to 350F.
Combine sugar and fresh ginger in a food processor and process to form a gritty paste. Stop the processor. Check the mixture for any large lumps of ginger that remain and discard them.
Stir sugar mixture into a large bowl with honey, corn syrup, and oil. Set aside.
Sift together flour, spices and baking powder.
Add boiling water to sugar mixture and stir well.
Stir flour mixture into sugar mixture combining thoroughly. Add eggs and stir again. Stir in crystallized ginger.
Butter a 9x13 cake pan and pour batter into pan. Bake for 35-45 minutes or until the cake springs bake at your gentle touch. Remove pan from oven and cool cake in the pan.
Serve with plum sorbet and sesame tuile cookie.
Plum Sorbet
Serves 12
6 ripe plums
½ cup orange blossom honey
1 fresh lime
2 cups water
½ ounce fresh ginger, minced
Seed and chop plums and place in a blender with honey, lime juice and the water. Puree and then pass the mixture through a fine mesh strainer and the fold in the ginger.
Place mixture into an ice cream maker and freeze according to manufacturer’s specifications. Place in freezer until ready to use.
Sesame Tuile Cookies
Makes 16
8 ounces powder sugar
8 ounces butter, softened
8 ounces egg whites
8 ounces all purpose flour
1 tablespoon black sesame seeds
Preheat oven to 350F.
Sift sugar and place in mixing bowl with butter; cream together. Slowly add egg whites.
Sift flour and add to sugar mixture. Fold in sesame seeds.
Place a Silpat or other non-stick mat on a baking sheet. Using tuile mold, place a small amount of batter in mold and spread out with offset spatula. Remove mold and bake for 6-7 minutes until golden brown.