Cake for breakfast

I had a good week - a really good one that I have to tell everybody about. I actually managed to read a book- which was not a cookbook, not a young adult novel, not a graphic novel. It is called 'The Free' and is written by Willy Vlaughtin. The book talks about war by following the lives of people that are indirectly impacted by it. The writing is simple; no convoluted sentences and so moving. There is a beauty in the simplicity. The book will leave you moved and filled with hope.

And then I  fed my family cake for breakfast.
 Whoever came up with the concept is a genius. Bake a cake in a loaf pan, call it a bread and you get to eat it for breakfast.

This ginger loaf falls into that category.  If you have the patience you could bake it in a muffin pan. It is not too sweet and has the warming heat of ginger.

Ginger loaf - adapted from Orangette

I have adapted the instructions to make this a one bowl + 1 skillet cake

One (~3-ounce) piece of unpeeled ginger root to make a heaping 1/4 c of chopped ginger

 ¾ cup  sugar

 2 Tbsp. grated lemon zest

 1/2 cup olive oil

  1 1/4  cup non dairy milk + 2tsp apple cider vinegar

 2 cups all-purpose flour

 ½ tsp. salt

 ¾ tsp. baking soda

1/2 tsp baking powder

Heat oven to 375 deg F
Grease a loaf pan with olive oil

Chop the ginger finely(should look like rice grains) either by hand or in a food processor. If you are using a food processor; remember to pulse. You don't want ginger puree.

Measure out 3/4 cup of sugar into your mixing bowl. Take out a couple of tablespoons and combine it with the ginger in a skillet (or if you are feeling lazy, use the microwave). Cook on a low flame till the sugar liquifies and turn off the heat.
Zest the lemons/ lime into the mixing bowl and rub it in with a fork, and inhale...aromatherapy.
Add the oil, the milk+vinegar and whisk really well.
Now measure and dump the flour on top of  the whisked liquids.
Add the salt, baking powder and the baking soda and distribute in the flour. Mix with the liquid ingredients  just until blended.
Add the ginger and give it one final whisk
Dump into greased loaf pan
Bake for 35 to 40 mins.

Cool in pan for 10 mins and then finish cooling on a wire rack.

Brew yourself a cup of tea and cut a slice and enjoy.


Substitutions:
Use part or all whole wheat flour - if using all whole wheat; up the milk by a quarter cup
Oil - Olive oil imparts a lovely taste; but vegetable or canola oil works fine too
Sugar - Turbinado gives the best results. White is ok too. Next time I am trying it with Jaggery.