Serves 12
Ingredients
3/4 cup(1-1/2 sticks)unsalted butter,melted,plus more for greasing the pan
1-1/4 cup(5-5/8 ounces)all purpose floor
1-1/4 cups whole-wheat pastry flour
1 tbsp ground ginger
2 tsp ground cinnamon
1-1/4 tsp freshly ground cardamom
3/4 tsp kosher salt
1/4 tsp ground cloves
1/4 cup sugar
1/2 cup honey
1 cup un-sulphured sugar
1/4 cup (1 ounce)peeled, minced fresh ginger
1 tbsp finely grated orange zest(from 1 orange)
1/2 cup sour cream
2 large eggs,lightly beaten
1/2 cup warm water
Sweetened whipped cream, for serving(optional)
Method
1.Preheat the oven to 325 degrees F.Butter a 9 inch square baking pan.Line the pan with parchment ,leaving a 2 inch overhang on two sides.Butter the parchment.
2.In a medium bowl,whisk together the all-purpose flour,whole-wheat pastry flour,ground ginger,cinnamon,baking soda,cardamom,salt and cloves.In a large bowl, whisk together the butter, sugar,honey, molasses,fresh ginger and orange zest.Using a wooden spoon,stir in the sour cream, eggs and warm water.
3.Add 1/2 of the wet mixture to the dry mixture and stir with a wooden spoon until mostly smooth, then add the remaining wet mixture and stir until just combined.Pour the batter into the prepared pan and bake until the cake is set and a toothpick inserted into the center comes out with moist crumbs attached, about 40-50 minutes.Let cool completely in the pan on a rack.
4.To serve, transfer the cake to a cutting board, cut the cake into pieces and serve with whipped cream.Store the cake well wrapped at room temperature for up to 3 days or frozen for upto 1 month.
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