Orange-Scented Molasses Cake

Cake? Reason to celebrate? YES, YES, YES. I finished my first full marathon yesterday. Want to hear the full story? Read my marathon report here.
The hole that the exertion of the marathon left in my stomach and body, is actually more shouting for proteins and savory foods. In fact I have been stuffing myself with scrambled eggs and steaks in the 24 hours after the race.
However, a piece of cake always goes down well as dessert. The flavors of orange and molasses are both strong. They need to be balanced carefully to provide equal space for both of them. In the right balance they complement beautifully. The result is a lovely dark and rich flavor, hidden in a light cake.
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ORANGE-SCENTED MOLASSES CAKE

(Print Recipe)

1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon orange zest, finely grated

1/4 cup palm sugar
75g/30z butter
1 egg
2 tablespoons unsulphured molasses
1/2 cup buttermilk

Royal Icing Topping (optional)
1 tablespoon egg white
4 tablespoons icing sugar

Yields on 20cm round cake
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Preheat oven to 175C/350F. Grease or line 20cm/8inch spring form with parchment paper.

In a bowl, sift together flour, salt, cinnamon, baking soda and orange zest.

Grate the palm sugar. Then beat together sugar and butter until creamy. Stir in the egg, molasses and buttermilk until well combined. Combine wet and dry ingredients. Fill the batter into prepared spring form. Bake for 25-30 minutes or until cake tester comes out clean. Let cool completely.

Topping
Combine egg white and icing sugar until thick and creamy. Add more sugar if it seems to runny. Decorate cooled cake with the mixture. Use double the amount if you want to cover the whole cake.


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