Fresh Ginger Cake

Let's Cook

1. Step 1.

   Whisk together thoroughly in a medium bowl: 1 ½ cups (190g) all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt

2. Step 2.

   Whisk together in a large bowl: ½ cup packed (115g) light or dark brown sugar; ½ cup (170g) molasses; ½ cup minced peeled ginger (from about 4 ounces [115g] unpeeled ginger); 1 large egg

3. Step 3.

   Combine in a medium saucepan and heat until the butter is melted: 1 stick (4 oz or 115g) unsalted butter; ½ cup (120g) water

4. Step 4.

   Whisk into the molasses mixture. Stir the flour mixture into the molasses-butter mixture just until smooth. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

5. Step 5.

   Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake onto the rack, peel off the parchment paper, and turn right side up to cool completely. Serve dusted with: Powdered sugar