Gingerbread
Fresh ginger gives this cake a sharp, clean taste. Be sure to chop the ginger very fine, but do not pulverize it; that would release too much liquid. To make a scant cup, measure the ingredient and remove 1 tablespoon. Ice cream or whipped cream makes a delicious accompaniment.
Makes 20 squares.
1 cup (2 sticks) unsalted butter, at room temperature
1 vanilla bean, seeds only
Scant 1 cup granulated sugar
Scant 1 cup dark brown sugar
3 eggs
¼ cup molasses
¼ cup maple syrup
1½ cups all-purpose flour
1½ cups cake flour
1½ teaspoons baking powder
1½ teaspoons salt
1 cup buttermilk
1 cup peeled fresh ginger, finely chopped
1. Set the oven at 350 degrees. Butter a professional-size jelly roll pan (17-by-12 inches).
2. In an electric mixer on medium speed, combine the butter and the seeds of the vanilla bean. Beat for 3 minutes or until the mixture is light and fluffy.
3. Gradually add the granulated and dark brown sugars, beating after each addition. Turn the mixer to low speed and beat in the eggs. Beat for 2 minutes.
4. Blend in the molasses and maple syrup.
5. In a bowl, sift together the all-purpose and cake flours, baking powder, and salt. With the mixer set on low speed, add the flour mixture alternately with the buttermilk, beginning and ending with flour. Beat in the chopped ginger with the last third of flour. Mix thoroughly.
6. Pour the batter into the prepared pan, spread it evenly, and transfer to the oven. Bake for 25 minutes or until the cake springs back when pressed with a fingertip. Set the cake on a rack to cool slightly. Cut into squares and serve warm or at room temperature.
Adapted from Picco restaurant 