I give this cake 3 out of 5 stars. It was OK, cause chocolate is always a saving grace, but it didn't rock my world.
Evidenced by the fact this plate wasn't demolished by the end of the day.
If you like ginger, you'll love this cake. In a blind taste test, I'd guess candied ginger was the secret ingredient. It has a bold, peppery bite to it.
Dense and not overly sweet, this is a grown-up cake. A good snacking cake, and it paired well with my afternoon green tea.
I wouldn't make this again for myself without some modifications. Orange zest in place of the rosemary sounds good. I'd also sub out half the oil with some sugar-free apple sauce to lighten it up.
However, the uniqueness of this cake wins it a spot in my recipe file. It would be something different to bring to a brunch or a friend's house for coffee.
Recipe from the December issue of Whole Living magazine.
Also made with Spelt Flour, a.k.a stone ground gold
The Jersey Shore gang kept me entertained while I baked.
Into the oven
Final verdict: Worth a shot if you're feeling adventurous
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