recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1/2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup light molasses
1/4 cup dark corn syrup
1/2 cup water
4 ounces unsalted butter, room temperature
1/2 cup light brown sugar, packed
2 teaspoons lemon zest,
about 1 lemon
2 teaspoons grated fresh ginger
1/4 cup un-sifted powdered sugar
rack in lower third of oven and preheat to 350°F.
grease the bottom and sides of a ring mold pan
and dust generously with flour.
the flour, baking soda, and salt in that order
into a triple sifter. Sift onto a sheet of waxed
paper and set aside.
the egg into a small bowl and whisk just to
combine the yolk and the white.
the molasses, corn syrup and water into a liquid
cup measure and stir to combine.
the butter in the bowl of a heavy-duty mixer.
With the paddle attachment, cream the butter
on medium speed until it clings to the sides
of the mixing bowl and has a satiny appearance.
the sugar and scrape down the sides of the bowl.
Continue to cream at medium speed for 2 to 3
minutes or until the mixture is lighter in color
and fluffy. Keeping the mixer at a medium speed,
add the egg, a tablespoon at a time, to the
butter mixture. Continue to cream, stopping
the mixer and scraping down the sides of the
bowl at least once.
about 1 or 2 minutes, when the mixture is light
and fluffy and has increased in volume, remove
the beater and bowl from the mixer. Scrape batter
off the beater. Stir in the lemon zest and the
a rubber spatula, stir in a quarter of the flour
add 1/3 of the molasses mixture, stirring to
blend together. Repeat, alternating dry and
liquid ingredients and ending with the flour.
Scrape the sides of the bowl often and mix until
smooth after each addition.
the batter into the ring mold and spread it
slightly higher toward the outer edge so it
will bake more evenly. Bake for about 35 to
37 minutes, or until the sides begin to contract
from the mold, the surface springs back slightly
when lightly touched in the center and a wooden
toothpick inserted comes out clean.
the cake on a rack to cool for 5 to 10 minutes.
mitts, tilt and rotate the mold and gently tap
it on the counter to see if the cake is releasing
from the sides of the mold. If not, run a small
metal spatula or the blade of a table knife
around the outer edge to loosen the cake from
an 8 inch wide strip of parchment paper, then
a rack on the top of the cake, invert and carefully
remove the ring mold. Cool completely.
make a pattern for decorating the cake, place
a cooling rack on top of the cake. Pour the
powdered sugar into a sieve and gently sprinkle
the sugar evenly over the cake. Remove the top
cooling rack and transfer cake to a serving