So, I was looking for a recipe from the Central African Republic, which can be pretty difficult if you have no cassava or manioc. But then I found this ginger cake! I loved it’s simplicity. See, when there’s not many ingredients, it’s just that much easier to mix it up! And this cake, even in its unadulterated form, is amazing. Perfect for tea! It holds it’s structure so well, you could even dip it in tea if it strikes your fancy! It would also be good drizzled with chocolate. Anything is good drizzled with chocolate.
2 cups whole wheat flour
⅓ cup sugar
3 tablespoons ginger powder
2 teaspoons cinnamon
2 teaspoons vanilla (Isn’t this just the prettiest bottle? It was a Christmas present, I just love it)
1 stick of butter, softened
⅔ cup water
Preheat the oven to 350 F
Start by realizing you forgot to set the butter out to soften, so stick in the microwave and frantically watch it to make sure it doesn’t melt. When that’s done, dump the flour into the bowl,
and then pour in the sugar Isn’t that a nice nail polish color? I painted my nails this light blue to fool myself into thinking it’s spring. I still can’t seem to think of any good ways of deluding myself into thinking that the leader of the free world isn’t a Twitter obsessed baby with an ego complex. Man, I thought I was narcissistic, and then the Pres- sorry, Supreme Orange Overlord came along.
Grab the cinnamon, and chuck that in. It just brightens up dishes, sweet or savory! The day I found out that cinnamon could be used in savory dishes, it was like being born again. Speaking of which, any way that I could take a break from the whole existing thing, and then be born again around 2020? Preferably after November, or, if people are delusional, cretinous, ignoramuses again, 2024. Either works.
Now pour in the ginger- you can cut back on it a bit, it was just a tad strong. For a slightly different flavor, grate in fresh ginger! I might try that next time.
Mix these up,
and then pour in the vanilla.
I’m not entirely sure if there is vanilla in the Central African Republic, but that’s alright. Just go with it. Mix that in, then chuck in the butter.
Since it’s softened, you should be able to mix it in pretty easily. It should have lumps everywhere when you’re done.
Now pour in the water!
I started with ½ cup, but that was way too dry. It should still be quite thick when you’re done, though. More like a dough than a batter.
Plop it into a pan,
nd spread it around with an offset spatula. Bake it for 15 minutes.
It looked like this when it came out. I thought it looked a tad plain,
so I cut some slices and sprinkled it with powdered sugar. This was so good- the ginger was nice and strong, it wasn’t overpoweringly sweet- I like this cake!