Ginger Molasses Cake with Maple Ice Cream, Poached Pears, Candied Walnuts and Salted Caramel Sauce
Recipe courtesy of Beth Waldron, Pastry Chef, Overlake Golf and Country Club (Medina, Was.)
Ingredients
- Ingredients for the Ginger Molasses Cake:
- fresh ginger - 4 ozs.
- unsulfured molasses - 1 cup
- sugar - 200 gms.
- vegetable oil - 1 cup
- all-purpose flour - 300 gms.
- ground cinnamon - 1 tsp.
- ground cloves - .5 tsp.
- ground white pepper - .5 tsp.
- whole eggs - 2 ea.
- water - 1 cup
- baking soda - 12 gms.
- Ingredients for the Maple Ice Cream:
- whole milk - 600 gms.
- egg yolks - 200 gms.
- maple sugar - 220 gms.
- heavy cream - 600 gms.
- salt - 6 gms.
- Ingredients for the Poached Pears:
- water - 3 cups
- sugar - 200 gms.
- bourbon - .5 cup
- orange juice - .25 cup
- vanilla paste - 10 gms., 20 gm.
- cinnamon sticks - 2 ea.
- Bosc pears - 4 ea.
- Ingredients for the Candied Walnuts:
- walnut halves - 2 cups
- simple syrup - 4-5 Tbsp.
- Demerara sugar - .25 cup
- Ingredients for the Salted Caramel Sauce:
- sugar - 1,700 gms.
- water - 900 gms.
- heavy cream - 1,050 gms.
- butter - 425 gms.
- salt - 60 gms.
Instructions
Procedure for the Ginger Molasses Cake:
- Peel, slice and very finely dice the ginger.
- In a medium bowl, whisk together the molasses, sugar, and oil.
- In a separate bowl, sift together the flour, cinnamon, cloves and pepper.
- Bring the water to a bowl in a small saucepan, stir in the baking soda, and then whisk the hot water into the molasses mixture. Stir in the diced ginger.
- Add the flour mixture into the batter, whisk until just combined.
- Whisk in the eggs.
- Portion the batter into prepared ring molds and bake at 350°F for 20 minutes.
Procedure for the Maple Ice Cream:
- Place the milk, cream and maple sugar in a medium saucepan over medium high heat, bring to a simmer.
- Place the yolk in a bowl, whisk until fluffy, slowly stream in the warm milk mixture.
- Return to the saucepan and cook over low heat, whisking constantly, until the mixture reaches 180°F degrees.
- Strain. Chill and store uncovered overnight.
- Spin according to your ice cream makers instructions.
Procedure for the Poached Pears:
- Place the water, sugar, bourbon, orange juice, vanilla paste and cinnamon sticks in a medium saucepan. Bring to a full boil. Remove from heat.
- Peel, halve and core the pears. Place the prepared pears in a hotel pan and pour the syrup over them. Cover with foil and place in the oven.
- Cook for 20 minutes, or until the pears are just fork tender.
Procedure for the Candied Walnuts:
- Place the walnuts in a bowl and toss with the simple syrup.
- Add the Demerara sugar and toss together quickly. Spread the walnuts out on to a Silpat-lined sheet pan.
- Bake at 350°F for 15 minutes, stirring every five minutes.
- Cool and store in an airtight container.
Procedure for the Salted Caramel Sauce:
- Pour the water into a large saucepan and add the sugar.
- Cook the sugar over medium high heat. Wash the sides of the pan down with water frequently until sugar begins to caramelize.
- Continue to cook over medium high heat without stirring until the caramel reaches a dark amber.
- Stir in the cream. The mixture will bubble and splatter, use caution.
- Stir in butter and salt.
- Chill.
