Lois Mateus’s Fresh Ginger Gingerbread with Sorghum Bourbon Whipped Half Sour Cream

by

3 x 1-inch piece of fresh ginger

⅔ cup firmly packed light brown sugar

1 ½ teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon allspice

¼ teaspoon salt

⅓ cup sorghum

8 tablespoons unsalted butter, melted and still warm

1 large egg

½ cup hot water

1 ⅔ cups all purpose flour

1 teaspoon baking soda

Heat oven to 350 degrees. Grease the sides and line the bottom of an eight inch baking pan with parchment paper. Peel the ginger with a vegetable peeler and cut crosswise into ¼ inch pieces. Pulse in processor for 10 seconds until finely minced. If using mixer, finely mince the ginger pieces with a sharp knife. Add all ingredients and mix thoroughly.

Bake for 25-30 minutes until surface springs back when you press it lightly with your finger and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes.

Slide a knife around edges to detach from pan. Invert onto platter and remove parchment paper. Serve warm or cold with a dusting of powdered sugar, and a dollop of whipped cream or mascarpone.

Sorghum Bourbon Whipped Half Sour Cream

Beat together, using a stand mixer on medium speed, until softly mounded:

2 cups heavy cream

2 cups sour cream

Add and mix together, using mixer’s lowest speed, just until completely blended:

⅓ cup sorghum

2 Tablespoons sugar or 3 Tablespoons confectioners sugar

2 Tablespoons bourbon

2 teaspoons good vanilla extract

¼ teaspoon finely ground salt

Taste and correct seasonings. Mound on or beside gingerbread squares.

Tags

by

.