Ginger cake
From the book “A Dieta Saudável dos Vegetais”

This wet, dark, and nutritious cake is easy to make and contains a small amount of fat.

Ingredients
- ¼ teacup of vegetal oil
- ¼ teacup of milk (from cow or an alternative)
- 2 tablespoons of ground linseed seeds or 2 eggs
- ¾ teacup of honey or maple syrup
- ½ teacup of molasses
- 1/8 teaspoon of salt (optional)
- 2 ½ tablespoons of ground ginger
- 1 teaspoon of each: cinnamon and clove
- 2 teaspoon of sodium bicarbonate
- 1 teacup of whole wheat meal

How to prepare
In a large bowl mix all ingredients well, except for the bicarbonate, the water and the meal. In a smaller bowl, mix the sodium bicarbonate and the boiling water and pour immediately into the other vessel, mixing well. Use a spoon or a mixer to mix the meal slowly, avoiding to get overthick. Pour it into an anointed 23 x 23 cm cake pan. Bake in an oven heated to 180 ºC, for 35 to 40 minutes, or until a toothpick can be inserted on its center without getting soaked with the dough. Cool off and, if you wish so, spatter some lemon glacé on it.

Yield
Twelve portions.

Ginger Ice Cream

Ingredients
- 1 and 1/4 of a teacup of sugar
- 2/3 teacup of water
- 5 tablespoons of fresh ginger, peeled off and well chopped.
- 2 teacups of milk
- 6 yolks

How to prepare
Mix half a teacup of sugar with water in a small pan, stirring until dissolving. Add the ginger and heat until boiling. Turn the flame down and cook it for 5 minutes. Boil the milk with ¼ teacup of sugar. Remove it from the flame to add the syrup with the ginger. Cover and allow it to rest for 20 minutes. Shake the yolks with half a teacup of sugar until thickening (it takes about 5 minutes). Heat the milk again with the syrup until nearly reaching the boiling point. Remove from the flame and slowly pour onto the yolks, mixing vigorously with a spoon. Add all this to the pan with the remaining milk. Cook under a medium flame, stirring until the mixture thickens. Sieve the yolk cream and knead well the ginger pieces with a spoon so as to extract all its juice. Allow it to cool off, stirring without stopping. Take it to the freezer.

Yield
10 portions

Total caloric value
1.474 calories