Ginger root is a wily superhero. Knobby ends with smooth tan skin, it appears quite unassuming until you slice away a corner and are overcome with its impressive fragrance, sweet and strong and medicinal. Nearly every cuisine uses it in some form: fresh, powdered, pickled, candied, juiced or steeped. I often buy the root to freshly grate into stir-fry or noodles dishes, or to use in cookies and cakes, as done here.
This is a David Lebovitz recipe for Fresh Ginger Cake, made with molasses, cinnamon, cloves, and lots of freshly grated ginger and baked in a springform pan. It is a lovely, light dessert alternative to chocolate or lemon, and works year round. Accompaniments could be sweet whipped cream, or rhubarb compote, or in this case, pineapple coconut ice cream. Enjoy!
Collier's Market 