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Gingery Molasses Cake

April 17, 2014

Nut free & dairy free ginger molasses cake, apologies for the picture quality

Nut free & dairy free ginger molasses cake

It came as no surprise that in a recent  poll on a previous post, that chocolate was the most popular flavour when it came to cake.

What did surprise me was that citrus cake & ginger cake came in at an equal second in the popularity stakes and that vanilla beat banana twice over!! I love banana cake –  but then I love all cake, especially cheesecake, which I don’t eat anymore……

I also love a good spicy gingery cake, dark with treacle molasses (or even stout), whose slight bitterness compliments the sweetness.

Ginger is renowned for its medicinal and anti-inflammatory properties. It is most frequently used to aid digestion and can relieve nausea and flatulence FARTING! As we have all been recovering from a tummy bug recently, ginger has been my predominant craving of choice!

Molasses is a dark, syrupy by-product made during the extraction of sugars from sugarcane.

When producing sugar, the juice is extracted from sugarcane and boiled down until the sugars crystallize and precipitate out. The syrup left over after crystallization is referred to as molasses. Typically, sugar cane juice undergoes three cycles of boiling and crystallization to extract as much sugar as possible. With each successive cycle, the left over molasses contains less and less sugar so 20g would contain approximately 11.1 g of sugar consisting of 5.88g sucrose, 2.38g glucose and 2.56g fructose. Rapadura is the evaporated juice of the cane with all of the sugars intact.

Whilst sugar is still sugar, rapadura sugar is popular because it retains the nutrients of the plant.

Molasses is a concentrated form of those nutrients which include iron, calcium, magnesium, and potassium. The amount of these nutrients depends on the variety of molasses and the process used to make it. Blackstrap molasses tends to have the highest nutrient content because it is the most concentrated – albeit the most processing. Consequently, you really do want organic in this instance as the concentration process will do the same to any chemical residues.

An interesting note on sulphured molasses. Sulphured molasses refers to molasses that has been treated with sulfur dioxide as a preservative. Generally, only young sugarcane requires this treatment. Therefore, molasses made from mature sugarcane is often unsulphured.

I have used crystalised ginger in this recipe as it is lovely and pungent and strong tasting. As it has such a high sugar content I have really reduced the other added sugars in this recipe so taste the mix and add more if you like it sweeter.

60g candied ginger – I rinsed mine for what its worth!
60g rapadura sugar (I used Natvia)
40g unsulphured blackstrap molasses, preferably organic
120g coconut milk or cream
80g butter or ghee
70g ginger tea, cooled, the stronger the better
5 eggs

60g coconut flour
20g tapioca flour
1 teas bicarb soda
1 teas baking powder
Chop the ginger on SP 8 for 5 seconds. Add the sugar and remaining wet ingredients and mix on SP 6 until smooth. Add the dry ingredients and mix on SP 5 for 10 seconds and let sit for 3 minutes before pouring into a 22cm cake tin.
Bake at 160ºC for approximately 35 minutes until just firm on the top. You don’t want to over cook this as coconut flour can dry out.
Serve with yoghurt or sweet sunflower cream.
Apologies for the picture quality…
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