Take A Whiff and A Taste of The Violet Bakery’s Ginger Molasses Cake
A cake that smells of Christmas.
For some people, their favorite kitchen scent is onions and garlic sauteing in a hot pan.
For others, it’s that yeasty smell of fresh bread baking in the oven.
For me? It’s that intoxicating fragrance of warm winter spices — cinnamon, cloves, and ginger. Loads of ginger.
That’s why this cake had me at first smell and at first bite.
“Ginger Molasses Cake” is from the new “The Violet Bakery Cookbook” (Ten Speed Press), of which I received a review copy. It’s written by Claire Ptak, a former pastry chef at Chez Panisse, who moved to London to open her Violet Bakery in 2010. Jamie Oliver has called her “my favourite cake maker in the whole world.” So you know she has it going on.
The recipes in this lovely cookbook are arranged by time of day with treats such as “Yellow Peach Crumb Bun” for morning, “Olive Oil Sweet Wine Cake” for the afternoon, and “Chocolate, Prune, and Whiskey Cake” for the evening.
As you can tell, these are baked goods that don’t try too hard. They aren’t complicated with loads of unusual ingredients. They don’t take and arm and a leg, and a whole day to make. Instead, they tantalize with their homespun yet precise character.
