Meyer Lemon Triple Ginger Chocolate Gingerbread

dark-gingerbread-with-lemon-and-chocolateLemon and ginger are natural partners, so I added zest and juice from Meyer lemons, along with freshly grated ginger, candied crystallized ginger and powdered ginger for a triple ginger zing in this dark gingerbread.  Cocoa powder brings a warmth to complement the zesty flavors. The warmth of the cinnamon and the candied ginger make up for the smaller amount of sugar than you’ll find in most recipes.

Have all ingredients at room temperature. Warm the eggs in a bowl of warm water. If you forget to take the butter out early, you can soften it using one of these methods: Fill a glass with hot water, empty it and set it on top of the peeled butter cube, or you can microwave the butter for about 5 seconds.

Ingredients: Makes 8 x 8 square pan. You can also make it in an 9 x9 pan.

1 stick butter

2 eggs

1/4 cup dark brown sugar

2/3 cup dark molasses (I used unsulphured organic blackstrap molasses)

1/4 cup candied crystallized ginger

3 Tb finely grated fresh ginger root

2 tsp finely grated Meyer lemon zest (the yellow part of the peel)

1 Tb fresh lemon juice

1 ¾ cups all-purpose unbleached flour

2 Tb cocoa powder

1 tsp baking soda

2 tsp ground cinnamon

¼ tsp cloves

¼ tsp salt

2 tsp ground ginger

½ cup boiling water

1 tsp powdered sugar to sift on top of baked gingerbread

Preheat the oven to 350◦ Spray a 8 x 8 square pan with nonstick spray, then line the bottom with parchment paper. I set the pan on the parchment paper to measure it and cut it with scissors. Butter the parchment after placing it in the pan.

Mince the candied ginger. Peel the ginger root and grate on a fine hand grater. Grate the lemon zest, using the same grater. Squeeze the lemon juice, measuring 1 Tb.

In a large bowl, beat butter until creamy. I use an electric mixer. Add brown sugar and beat on high speed until lightened in color and texture, about 2 to 3 minutes. Beat in the eggs and molasses. Beat candied ginger, grated ginger, lemon juice and zest into the batter.

Sift the flour, cocoa, and spices together, and then add to the batter, stirring slowly just until combined, then scrape the bowl.

Stir boiling water gently into batter.

Pour the batter into the pan and bake 35 -40 minutes at 350◦ until a toothpick inserted in the center of the cake comes out clean.

Place the cake on a metal cooling rack, and let it cool in the pan for 10 minutes.

Slide a thin knife around the sides, and then invert the cake on the rack and peel off the parchment paper. Invert on a plate to serve. Sift a spoonful of powdered sugar on top if desired, or serve with whipped cream.

Squash or Pumpkin Gingerbread

My neighbor Shauna gave me these beautiful acorn squash that she grew. I roasted them and used them to make squash gingerbread.

I made the bread again, this time with pumpkin. It’s a bit more gingerbread than pumpkin bread; the squash taste is overwhelmed  by the gingerbread spices. You can roast and /or purée the squash ahead of time.

I used whole wheat pastry flour for a healthier bread.

Ingredients:

1 cup pureed roasted squash or pumpkin

½ cup mild molasses

1 tsp baking soda

1 ½ cups whole wheat pastry flour

1 tsp baking powder

2 tsp ginger

2 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

2 large eggs

1/2 cup sugar

1/3 cup canola oil

Roast squash or pumpkin at 450′ for an hour or until soft. Slice in half when cool enough to handle. Remove seeds and fibers, then scoop out flesh and purée in food processor. (You could also used canned pumpkin puree if you’re looking for a shortcut.)

If it has cooled down, heat with molasses in a small saucepan or in the microwave. Stir in baking soda. The soda should cause it to foam. Let cool.

Set oven to 325’ Spray a 8×8 inch pan with nonstick spray, and line the bottom of it with parchment paper, then grease and flour the paper and the pan sides. I’ve also made this in a loaf pan, but it took 15 minutes longer to cook.

Mix flour, baking powder, salt and spices into a bowl.

In a mixer bowl, beat eggs, applesauce and sugar on high speed 3-4 minutes until thick and the color is lighter.

Fold in 1/3 flour mixture, then alternate with ½ the squash mixture, mixing gently by hand. Pour into pan and shake pan to even out the batter to all sides. Bake it until a toothpick inserted in the center comes out clean, about 40 minutes.

It’s especially good spread with cream cheese or lower fat Neufchâtel (nuf-shuh-TEL) cheese and topped with walnuts.