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Flavor Notes: Warm, malty, just a little “spicy”
Crumb: Light, tender, moist
Perfect with: a dollop of whipped cream fraiche, malty vanilla ice cream, poached pears
Why this pastry:
After any big meal, I always crave a dessert that’s delicate, cold, and, ideally, made even better with a scoop of ice cream. This ginger cake fits that bill perfectly. Yes, it’s delicious at room temperature, but I’ve found that “spicier” flavors soften and linger more gracefully when they’re chilled. Pair that with the sticky, moist texture that blackstrap molasses brings to the party, and this cake becomes a gentle little delight; quietly bold, comforting, and the perfect finish to a full table
Ingredients and Sourcing: Carolina Gound Shirley Soft Red Winter Wheat
About the grains:
Shirley Red Wheat:
A soft, red, winter wheat with a sweet, yet slightly nutty, brassy flavor and a delicate texture. Developed by Virginia Tech for its adaptability and high yield
Flavor Notes: Warm, malty, just a little “spicy”
Crumb: Light, tender, moist
Perfect with: a dollop of whipped cream fraiche, malty vanilla ice cream, poached pears
Why this pastry:
After any big meal, I always crave a dessert that’s delicate, cold, and, ideally, made even better with a scoop of ice cream. This ginger cake fits that bill perfectly. Yes, it’s delicious at room temperature, but I’ve found that “spicier” flavors soften and linger more gracefully when they’re chilled. Pair that with the sticky, moist texture that blackstrap molasses brings to the party, and this cake becomes a gentle little delight; quietly bold, comforting, and the perfect finish to a full table
Ingredients and Sourcing: Carolina Gound Shirley Soft Red Winter Wheat
About the grains:
Shirley Red Wheat:
A soft, red, winter wheat with a sweet, yet slightly nutty, brassy flavor and a delicate texture. Developed by Virginia Tech for its adaptability and high yield