Ginger Spice Cake with Lemon Sauce

This is a simple cake to make for Vata and Kapha. Pitta would eat less of this pungent and sweet unfrosted cake. It’s one of those cozy, old-fashioned cakes especially nice to serve on a cold winter afternoon.

Makes an 8-inch square cake

1/2 cups unbleached flour 1/2 cup sugar

3U teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt

1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg

1/4 cup warm ghee or unsalted butter, melted 1/4 cup light com syrup 1/2 cup buttermilk

2 teaspoons grated fresh ginger or 1 teaspoon ground

3 tablespoons plain yogurt Lemon Sauce (recipe follows)

1. Grease and flour an 8-inch square pan. Preheat the oven to 350°F.

2. Mix the dry ingredients and the spices together. In a small pan, thoroughly heat the ghee and blend the corn syrup, the buttermilk, and the grated ginger. Add the yogurt to the dry ingredients and beat for 2 minutes until smooth. Add a little water if the batter is too thick to pour. Pour into the pan and bake 30 minutes, or just until it leaves the sides of the pan and the center comes out clean when tested with a toothpick. Allow the cake to cool before cutting. Serve with a small pitcher of Lemon Sauce.

 

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