Saturday, December 14, 2013

Lemon Ginger Sunshine Cake

Bright flavors not only please the palate, they bring cheer to the spirit and delight to the senses. Lemon and ginger complement each other beautifully, especially when food grade essential oil of ginger is used in place of grated or candied ginger. Flavor is distributed evenly and synergies are seamless. One bite of Ginger Lemon Sunshine Cake and taste buds cannot tell where lemon ends and ginger begins.

Lemon Ginger Sunshine Cake
Recipe by Michelle Krell Kydd
(Serves 9-12)

·      2 cups unbleached all-purpose flour
·      ½ cup organic evaporated cane juice
·      1 ½ teaspoons baking powder (non-aluminum)
·      ¼ teaspoon baking soda
·      ½ teaspoon sea salt (non-iodized)
·      3 ½ ounces organic Hunza raisins (available in health food stores)*
·      1 cup low-fat, low sodium buttermilk (room temperature)
·      3-4 drops LorAnn Ginger Oil (Food Grade)**
·      2 teaspoons Mexican vanilla extract 
·      2 large eggs (slightly beaten, room temperature)
·      zest of one small organic lemon
·      ⅓ cup sweet unsalted butter (melted and cooled)
*Hunza raisins are golden raisins that are processed without sulphur. You can substitute regular golden raisins if you like. **You can substitute 2 teaspoons ginger extract or 1 tablespoon plus 1 teaspoon grated ginger if you don't have access to food grade ginger oil.

·      Preheat oven to 350 degrees.
·      Grease one 9 x 5 x 3 inch loaf pan (or three 5.75 x 3 inch loaf pans) with cooking spray.
·      In a large bowl sift flour, baking powder, baking soda, sugar and salt.
·      In a medium-size bowl, mix eggs, melted butter, vanilla extract, lemon zest, food grade essential oil of Ginger and vanilla extract. Add buttermilk and raisins to the wet mixture and incorporate.
·      Make a well in the center of the bowl with the dry ingredients and add wet ones. Combine wet and dry ingredients together, folding gently with a silicone spatula. Be careful not to over mix.
·      Pour batter into prepared pans and spread evenly. Bake for 45 to 55 minutes (30 to 35 minutes for smaller loads), or until a toothpick inserted in the center of the loaf comes out clean.
·      Allow to cool for 10 minutes. Remove from pans and place on a wire rack to continue cooling.
·      Refrigerate or freeze for future use. The large loaf yields 10 to 12 slices, the smaller loaf yields 5 to 6 slices.

Feel free to add dried blueberries to Glass Petal Smoke's Lemon Ginger Sunshine Cake, in place of Hunza raisins. The fruity floral essence of blueberry works well with lemon, ginger, and vanilla.

Click here for an in-depth look at using food grade essential oils in baking.The post is a favorite with readers of Glass Petal Smoke.

Images of lemons (André Karwath) and vanilla (Nlian) via Creative Commons.