Below is a list of the folks who contributed to this dish. I make an effort to source my food from California artisans with a special focus on the Santa Monica Farmers Market. I still touch the cake, assess visual cues, and make a note of smell, but internal temperature is my baking wingwoman. From Tartine's Pumpkin Tea Cake to Fresh Ginger Cake, relying on my digital thermometer never fails me. Measuring internal temperature is my north star with muffins, cakes, and quickbreads. Whisk until things come together but stop once you arrive at that destination. Since salt is an important flavor element in baked goods, I went with Salt Fat Acid Heat's quantity and like the results.Īs with most quickbreads and cakes, don't go crazy with the mixing. The recipe in Ready for Dessert does not include salt. I split the difference and went with one shorter cake. It's also an opportunity to support a local or small miller such as Grist & Toll, Tehachapi Grain Project (available at Los Angeles Farmers Markets), and Camas Countr y Mill.ĭavid Lebovitz's recipe makes one tall cake and Samin Nosrat's makes two shorter cakes that can be stacked. The nutrition is nice, sure, but the depth is what you're after. Never be shy about getting your grain on when baking. I use 30% Chiddam Blanc de Mars or Rouge de Bordeaux whole grain for this ginger cake and it rounds out the flavor beautifully. When making a new recipe, I usually substitute at least 20% whole grain when the flour is 100% all-purpose. While I find the ginger plenty spicy, Salt Fat Acid Heat actually calls for 1/2-ounce more than I use. The ginger quantity in this recipe results in a pronounced ginger flavor which balances out nicely with the honey whipped cream and candied kumquats. Also, don't use blackstrap molasses in this cake or spice cookies. The moral of this story is that every ingredient deserves consideration no matter how humble or ordinary it may seem. David Lebovitz will never know how much I appreciated him because my spice cookies are coming back. It never occurred to me that the molasses could be an issue and I eventually stopped making a seasonal favorite altogether. From that point forward, the spice cookies struggled to develop the right cracks and texture despite my best efforts to adjust and tweak things. Where was my brain vacationing in that moment? Inquiring minds would like to know. I did not however notice that I was switching from mild/dark to blackstrap. One season, I distinctly recall buying molasses with a yellow label rather than blue since that's what the grocery store had. I suddenly realized why my molasses spice cookies went off the rails a few years ago. It was in this moment - standing in front of my open pantry - that a light bulb (unrelated to the ginger cake) flipped on. I opened my pantry to discover that I've been using.blackstrap. The lower moisture content and strong almost bitter notes can negatively impact the texture and flavor of a baked item.
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