Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

21 December 2012

Gayle's Spice Cake

Happy Holidays everyone!  May this season bring you good food, laughter, and lots of quality time with friends and family.

Over at my facebook page, , we recently had a little contest. Readers submitted their favorite holiday baking recipes during the first half of December and I picked one to test, photograph, and overhaul. Gayle Timmondy of Newport, Oregon shared her family's favorite spice cake recipe. It's great! I'm excited to share it with you.

This is a simple cake, perfect for keeping on the kitchen counter when people stop by for a quick visit and a cup of tea. It's not too sweet, full of holiday spices, and perfectly portable, no plates or forks required. I made this, as Gayle does, in a 9"x9" square pan but I think it would be lovely in loaf form as well... a great hostess gift.

1.5 cups Brown Rice Flour
1 cup Millet Flour
1/2 cup brown sugar
1/4 cup white sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/8 tsp ground black pepper
1/8 tsp ground cloves
1/2 tsp  salt
1 TB fresh grated ginger
1/4 cup light molasses
2 large eggs
1/2 cup olive oil (or grapeseed oil)
1/2 cup almond milk (unsweetened)
2 tsp baking soda
1 cup boiling water
Olive Oil Pan Spray
Confectioners Sugar for dusting

1) Preheat oven to 350 degrees. Spray a 9x9 baking pan and line with parchment paper.

2) Dissolve the baking soda in the cup of boiling water. Set aside to cool.

3) In a medium bowl, whisk together the flours, sugars, and spices. Set aside.

4) In the bowl of a standing mixer, fitted with the paddle attachment, mix together the grated ginger, molasses, eggs, almond milk, and oil. Add the flour and spices and mix to combine.

5) Pour batter into prepared pan and bake until a tester inserted into the center comes out clean, about 35-45 minutes. Cool in pan at least 15 minutes then use the parchment to lift the cake out onto a cooling rack. Allow to cool completely to room temperature and dust, liberally, with confectioners sugar.

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