The Restaurant Takeaway column is devoted to restaurant dishes you can make in your own kitchen, tested and tweaked for home cooks.
There is gingerbread, a homey and rustic snack with tea. And then there is ginger cake, which is fancier and company-worthy and meant for dessert.
This rich, fragrant confection from The Marrow in the West Village is decidedly on the cake side of this gingery spectrum.
It’s impressive on many levels, the first of which is because it’s baked in a Bundt pan coated with Demerara (raw) sugar. This gives the cake a crystalline crunch that melts into its tender, moist crumb. Then there’s the complexity of flavor. The combination of grated fresh ginger root and powdered ginger, along with a dash of black pepper and cloves, imbues this cake with a particularly intense spiciness. And a good measure of stout and molasses contributes a pleasantly bitter edge.
Make sure to use an excellent stout here. Since you’ll only use part of a bottle, choose one you’d be happy to finish off while the cake is in the oven.
As with most oil-based baked goods, this keeps well without drying out, and can be made a day or two ahead. Store it wrapped in foil at room temperature. Then serve it with tangy whipped crème fraîche to offset the sugar coating on the cake. Gingerbread never had it so good.
Recipe: The Marrow’s Ginger Stout Cake
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