Apple Gingerbread Cake: Preheat
your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of
the oven. Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm)
round springform pan. Line the bottom of the pan with parchment paper.
In a separate
bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ginger,
cloves, and lemon zest.
In another bowl, stir or
whisk together the eggs, oil, yogurt, and molasses. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir until just combined.
Scrape the batter into the prepared pan, smoothing the top with the back of a
spoon or offset spatula.
Peel, core, and cut the apples
into thin (1/8 inch) slices. Lay the apple slices on top of the batter, overlapping
Sprinkle with about 1/2 tablespoon (7 grams) of granulated white sugar.
Bake in preheated
oven for about 35 to 45 minutes
or until a toothpick inserted into the center of the cake comes out clean. Remove from
oven and place on a wire rack.
In a small saucepan heat the apricot preserves until boiling. Remove from heat
and strain to get rid of lumps. Add the Cognac or water.
If desired, place the cake pan under the
oven's broiler (top heating element), or use a
hand held butane kitchen torch, to brown the apple slices.
Then, using a pastry brush, lightly brush the top of the cake, both the
cake and apple slices, with the apricot glaze. Sprinkle the cake with
chopped nuts, if desired.
Makes about 10
Scan for Demonstration Video
cups (195 grams)
all purpose flour
1/2 teaspoon (2
grams) baking soda
1 teaspoon (4 grams)
(2 grams) kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Zest of 1
(outer yellow skin of lemon)
eggs (100 grams
out of shell), at room temperature
(120 ml/grams) flavorless oil (vegetable, corn, safflower, or canola)
3/4 cup (180 ml/grams) plain yogurt,
at room temperature
2 tablespoon (30 grams) unsulphured
molasses or honey
2/3 cup (135 grams)
granulated white sugar
2 large apples
1/2 tablespoon (7
grams) granulated white sugar
Apricot Glaze: (optional)
(70 grams) apricot
teaspoon water or Grand Marnier
1/4 cup (25 grams) chopped nuts (pecans, walnuts, or almonds)