Monday, December 16, 2013

milling mondays: whole wheat ginger cake (ingefærkage)

Here is another good recipe to use at Christmas time/fall/or whenever you want to eat something yummy:) In lieu of ginger bread lattes, cookies etc ... I thought ginger cake would be yummy to make this time of year. In Denmark this cake is called a Ingefærkage and is a pretty common cake.
This moist cake has a spiced taste of ginger and cloves and is not too sweet. The raw sugar also gives it a slightly unexpected crunchy bite.

Whole Wheat Ginger Cake (Ingefærkage)
250g butter
300g brown sugar
6 Tbsp orange marmalade
500g whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1 tsp baking soda
4 tsp ground ginger
2 tsp ground cloves
4 eggs
8 1/2 oz milk (2 1/2 dl)
6 tsp raw sugar

Preheat oven to 350F.

Mix sugar og butter together well.
Then add one egg at a time before adding the marmalade and milk.
If you mill your own flour, grind your soft and hard wheat berries (you may want to grind a little more since you are going to sift the flour). I use my WonderMill on the pastry setting. Sift the flour twice to make the cake less dense.
Add the flour, baking soda, ginger and clove to the mixture and combine all of it together.

Line a 9x13 baking pan with parchment paper and then sprinkle it with raw sugar.
Then pour in the cake batter.
Bake the cake for about 30-40 minutes (if it gets too dark cover with foil until the cake is baked all the way through) and then let the cake cool on a rack.

When you are ready to serve, you can add some frosting (I usually blend together powdered sugar and some drops of water to make a glaze) and add some raw sugar on top for an added crunch.