No shit y'all. My recent fascination with historical menus and recipes has inspired me to check out (and eat) some pretty tasty stuff. My wife, Coni, and I have come up with a plan to adapt some of these historical recipes for the twenty-first century - with all that that entails - and then share them with all of you. See how cool we are? We came across this one - Martha Washington's tried and tested gyngerbrede cake - adapted from The Presidents' Own White House Cookbook (yes...I know Mrs. W. never lived in the White House - but maybe she stopped by to give the Adamses a house-warming gift). In the spirit of holiday cheer - we pretty much devoured it in very short order. You should give it a go. And not for nothing, but this recipe fits well with your twenty-first century eating habits...if you are following along: this gyngerbrede cake is gluten free and (almost) paleo - depending on your thoughts on molasses. So make it...take a picture of it...and tweet me the shot with the #harristorian hashtag.
- 2 1/2 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2-3 tsp ground ginger
- 3 eggs
- 1/4 cup pure maple syrup
- 1/4 cup molasses
- 1/2 melted cup coconut oil
- Preheat oven to 350F and grease a 9-by-9 square pan with coconut oil. Combine dry ingredients in a large bowl and mix thoroughly. In a smaller bowl mix wet ingredients until well blended.
- Mix wet and dry ingredients until well combined. Transfer mixture to greased pan and bake for 30 minutes, until a toothpick inserted in the center comes out clean.
- OPTIONAL~ While cake is baking make a vanilla sauce to drizzle on top. Gently heat 1 cup coconut milk, 1 tsp vanilla extract and 2 tablespoons maple syrup. Lightly simmer until thickened slightly.
2 tsp of ginger will give a subtle flavor. If you like your gyngerbrede more gingery but not smacking you over the head with ginger use up to 3 tsp.
Oh, and I get molasses is not really paleo but it does add a super rich flavor to the cake. If you're a paleo purist just use all maple syrup.