Ginger Five Spice Snacking Cake with Salted Caramel Glaze
When did we start calling them snacking cakes? It’s an apropos moniker to be sure— these are unfussy, easy to bake, easy to assemble cakes that are sweetened just enough to be eaten anytime of the day. A slice for breakfast? Count me in. And for sure dessert— perhaps with a scoop of ice cream if you choose. This recipe comes to me via my stepsister Stephanie, a retired pastry chef who knows a thing or two (or a hundred) about all things food. It’s a recipe on her regular rotation from now-closed San Francisco institution Chow Food and Drink. Tender and moist with a massive burst of ginger flavor that comes from a copious amount of fresh ginger (plus ground ginger) and molasses for a depth of caramel-y flavor. I’ve added Chinese five spice which adds even more warm notes. While Chow’s (and Steffie’s) version was served plated with a caramel sauce poured over and a dollop of whipped cream and ice cream, I’ve swapped that out for a salted caramel glaze that is spread on top for easier slice and go snacking.
Serves 4
INGREDIENTS
Unsalted butter and flour for the pan
2 tbsp fresh ginger, peeled and finely grated
½ cup sugar
⅓ cup olive oil
¼ cup dark molasses, plus 2 tbsp
3 large eggs
1¼ cup AP flour
1 tsp five spice powder
½ tsp ground ginger
1½ tsp baking soda
¼ tsp kosher salt
Glaze
¼ cup unsalted butter, cubed
½ cup packed brown sugar
⅓ cup whipping cream
1 cup confectioners’ sugar
½ tsp flaky sea salt, plus more for finishing
METHOD
Place oven rack to lower third of oven and preheat to 350F. Butter and flour an 8” round cake pan and line with parchment.
Combine fresh ginger with ½ tsp water in a mixing bowl, add sugar, olive oil and molasses and mix on low speed with an electric mixer. Add eggs one at a time until fully incorporated.
Combine flour, five spice, ground ginger, baking soda and kosher salt in a bowl, then add to wet ingredients in three parts, mixing slowly, then increase speed to medium and mix for 2 minutes. Decrease to low and add ¼ cup hot tap water until just combined.
Pour into prepared cake pan and bake until a toothpick comes out clean with only a few crumbs attached— approximately 30 minutes (but check 5 minutes beforehand— nobody wants dry cake!) . Transfer to a wire rack and cool for 20-30 minutes, then turn out and continue to cool on rack.
To make the glaze, add butter, brown sugar, and whipping cream to a small saucepan over medium heat and bring to a boil, stirring constantly. Boil for 2 minutes while still stirring. Remove from heat, stir ½ tsp sea salt and let cool 15-20 minutes. Beat in confectioners’ sugar, thinning with more cream or milk 1 teaspoon at a time until desired consistency. Pour glaze over cake and finish with flaky sea salt.
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