From “In the Kitchen with Chez Pim: Day-Off Dinners with David Kinch,” a class at Love Apple Farms. Courtesy of Pim Techamuanvivit, Chez Pim blogger and author of The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy.
275 grams (2 and 1/2 cups) all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon black pepper
115 grams fresh ginger, finely chopped
1/2 cup mild molasses
1/2 cup honey
225 grams (1 cup) sugar
225 grams (2 sticks) butter, melted
1 cup water
2 teaspoons baking soda
2 eggs, room temperature and lightly beaten
Preheat oven to 350° F.
Sift or stir the flour and spices. In a large bowl, whisk together the molasses, honey, sugar and melted butter. In a small pot, heat the water until boiling. Stir the baking soda into the boiling water. Lightly beat the eggs with a fork. Add the eggs and baking soda water to the wet ingredients in the large bowl. Slowly whisk the dry ingredients into the wet ingredients until incorporated.
Bake in a buttered and floured 9-inch springform pan or about 15–20 small loaf pans. Bake cakes in the springform for 1 hour. Timing for the small loaf pans will vary; start checking at 30 minutes. When a cake tester or skewer comes out clean, the cakes are ready.
Plum Compote
3 pounds plums
About 1 cup sugar
1/2 cup water
1 star anise
A generous pour of good rum
A pinch of salt
Juice from 1/2 lemon
Wash, dry and cut the plums into quarters. In a nonreactive pot large enough to fit all of the plums, toss plums in sugar and add the water, rum and a pinch salt. Let sit for about 15 minutes to draw the liquid from the plums. Then add the star anise and simmer until plums are tender, about 10–15 minutes. Turn off the heat and gently stir in the lemon juice. Serve cool or slightly warm, with the gingerbread cake.
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
