Friday, February 27, 2009
Ginger cake with real ginger. Who'da thunk? Dave Lebovitz, that's who. In his book, Room for Dessert. An odd recipe, I thought. Not the ginger, but a whole cup of oil. And you dissolve the baking soda in boiling water. But wow, does it turn out tasty. And with a little Haagen-Dazs vanilla bean ice cream, the textures and temperatures complement each other wonderfully.