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Paul Cézanne tribute: chocolate ginger cake with simmered oranges


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Chocolate ginger cake with simmered oranges
adapted from Better Homes and Gardens, January 2009

2-3/4 cups flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup molasses
1 cup water
1/2 cub + 4 tablespoons butter
2 tablespoons fresh ginger, minced
1 cup sugar
2 eggs
1-1/2 bars dark chocolate (85 percent cocoa), chopped
Greek yogurt
Simmered oranges (recipe below)

Preheat the oven to 180 degrees C./355 degrees F. In a bowl combine the molasses, 1 cup water and 2 tablespoons of melted butter. Stir to combine and set aside.

In a frying pan, add 2 tablespoons of butter and the minced fresh ginger. Stir over medium heat until the butter is melted and the ginger becomes fragrant. Remove from heat and pour into baking dish. Tilt the dish ensuring the butter/ginger mixture covers the entire surface (including the sides) and that the ginger is evenly dispersed over the bottom of the dish. Set aside.

In a large bowl cream 1/2 cup of butter for about 30 seconds with a hand mixer. Add the sugar and continue to beat until the butter becomes light and fluffy (about one minute). Add each egg, one at a time, mixing well between each one. Add the ground ginger, ground cloves, salt, baking soda, baking powder and 3/4 cup flour and mix well. Add half of the molasses mixture and mix well. Alternate between the remaining flour (2 more cups) and the molasses until all of the ingredients are incorporated. By hand, stir in the chopped chocolate and then add to the prepared baking dish.

Bake for about 50 minutes until a toothpick inserted into the centre of the cake comes out clean. Cool and serve warm with simmered oranges, Greek yogurt and crystallized ginger.

Simmered oranges
adapted from Better Homes and Gardens, January 2009

1 lemon
1 orange
1/3 cup water
1/3 cup sugar

Thinly slice the orange and set aside. Juice the lemon and add to a small pot with the water and sugar. Stir to dissolve the sugar and bring to a boil. Once boiling reduce the heat to a simmer and leave to cook uncovered for 10 minutes.

After 10 minutes, once the liquid becomes syrupy, add the orange slices and bring back up to a boil. Once boiling again reduce the heat to a simmer and leave for three minutes turning the oranges occasionally so that they are all evenly cooked. Remove from the heat and let cool. Spoon over the cake & yogurt.

Megan Fizell deconstructs fine art into recipes at Feasting On Art.

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