Tuesday, June 7, 2011

Honey Ginger Citrus Cake

This was another creation stemming from the wonderful Flavor Bible. I can't even tell you how much I love this book.  I had some key limes, so I looked up limes to see what tastes good with them.  This is the recipe I came up with afterwards.  I also had a lovely orange blossom honey that I'd gotten from the Alemany Farmers' Market, so I wanted to use that too.

Stacey's Honey Ginger Citrus Cake Ingredients:
1.5c unbleached white flour, organic
1/2c whole wheat flour, organic
3/4c sugar, organic
1 tsp salt
1 tsp baking powder
1 tsp baking soda

1c almond milk
2 eggs, organic
1/4c blood orange infused olive oil (from Sigona's)
1/4c nonfat plain yogurt, organic
1/4c key lime juice
1 tbs grated fresh ginger

2 tbs orange blossom honey (finishing touch)

First, I preheated the oven to 350F and got out 2 glass loaf pans. I put all the dry ingredients into a bowl and mixed.  I heated the almond milk in the microwave for 1-2 minutes until it was about 115F. I think it helps cakes if they're not so cold entering the oven.  I put the oil and the eggs together and whisked gently with a fork, then added the yogurt to it.  Then, I put the ginger into the lime juice.  Then, I put all the liquids (minus the honey) into the dry ingredients and mixed with a silicone spatula.  I poured even amounts into the 2 glass loaf pans and then put them into the oven.


I cooked them for about 35 minutes, rotating the pans 180 degrees about halfway through.  After taking them out of the oven, I let them cool for about 10 minutes before I poured a tablespoon of honey over each one, spreading the honey out into a thin layer.  This is easier to do when the cake is hot because the honey gets thinner and runs more easily along the surface.


Everyone at work seemed to love this cake, one person telling me it wasn't like anything he's ever tasted before.  I loved the smell of this cake - it was so fragrant: floral and citrusy. Go Flavor Bible, go! :)

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