Thursday, December 15, 2011

Awesomesauce Gingerbread Cake. Also Goat Liver Cake

Oh gosh, I know this isn't the Awesomesauce Cake Blog, but this one turned out ridiculously delicious, and it's nice and seasonal.

Awesomesauce Gingerbread

  • Approximately 1/2 cup fat of choice (Anything at least semi-solid at room temp. I used lard this time. Butter oil/ghee is my favorite for baked goods. Coconut oil or plain old butter will work fine. You could even try avocado, which apparently works well in baking as a butter substitute.)
  • 2 Tbsp sugar (or the equivalent in your preferred sweetener) 
  • 4 eggs (at room temperature)
  • 1/2 teaspoon vanilla extract (I didn't have any, so left it out)
  • 1 1/2 cups coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup applesauce 
  • 1 Teaspoon cinnamon (or to taste)
  • 2 Teaspoons ginger (or to taste)
  • 2 tablespoons cocoa powder or blackstrap molasses (you may wish to reduce added sweetener and add 1 tbsp coconut flour if using molasses)
  • Ground cloves, ground allspice, grated nutmeg, lemon zest, black pepper to taste (Approx. 1/4 - 1/2 tsp each. Pick and choose which you want depending on what is traditional for you and what you have on hand)
  • Optional - shredded carrot, zucchini, or apple, raisins or other dried fruit, nuts, candied ginger, chocolate chips. We added about 1/4 cup of chocolate chips left over from something else, and it was amazing.
Preheat oven to 350F. Mix dry ingredients in a mixing bowl. Mix wet ingredients separately, then gradually add dry ingredients to wet ingredients. Or just throw them all in the food processor like I did. Whatever floats your boat. Stir in any extra ingredients you want after you're done with the food processor, if you use one. Bake for about 30 minutes, until it doesn't jiggle and a fork stuck in the center comes out clean (It took me closer to an hour this time, but better to err on the side of caution and check frequently). Makes 1 8" diameter circular cake. 

Note about cocoa powder vs. molasses: I used cocoa powder in making this cake. I have nothing in particular against molasses. As far as sweeteners go, I think it's a comparatively healthy option, what with all the iron and trace minerals, and with a lower glycemic index than many sweeteners. And I certainly wouldn't say that cocoa powder is any less "neolithic" or processed. However, I didn't have any on hand, and cocoa powder provides a similar color and  deep, bitter flavor. 

Yesterday, I cooked up a goat liver pâté. It didn't turn out very pâté-like. More like meatloaf.

A little disappointing, but it turned out for the best.

LemurBoy isn't crazy about liver, but loves meatloaf. Especially "cheeseburger style" - on lettuce leaves, topped with cheese, mayo, and mustard.

LemurGirl likes liver in pretty much any context in which I've offered it, but hates meatloaf.

So, I called this pâté for LemurGirl, and meatloaf for LemurBoy, and they both enjoyed it.

LemurGirl's quote of the day: "A liver pâté is kind of like a cake except it doesn't taste like one!"

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